Description
This Peppermint Brownie Pudding is the ultimate holiday dessert — rich, gooey chocolate with a hint of cool peppermint, topped with fluffy peppermint whipped cream and crushed candy for a festive crunch.
Ingredients
Units
Scale
- 3/4 cup high-quality cocoa powder
- 1/2 cup all-purpose flour
- 1/2 lb (2 sticks) unsalted butter, melted, plus more for greasing
- 4 extra-large eggs, at room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla paste
- 1/2 teaspoon peppermint extract
- Hot water, as needed
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon peppermint extract (for whipped cream)
- Crushed peppermint candy, for garnish
- Vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 325°F (160°C) and grease an 8×8 or 9×9 baking dish with butter.
- In a bowl, whisk together cocoa powder and flour.
- In a separate bowl, beat eggs and sugar until light and fluffy, about 3–5 minutes.
- Mix in melted butter, vanilla paste, and peppermint extract.
- Combine wet and dry ingredients, stirring until just mixed. Add a bit of hot water if the batter is too thick.
- Pour into prepared dish and bake for 35–40 minutes until the edges are set and center is soft.
- Let cool for 5–10 minutes before serving.
- While it bakes, whip heavy cream, powdered sugar, and peppermint extract until soft peaks form.
- Scoop pudding into bowls, top with peppermint whipped cream and crushed candy. Add vanilla ice cream if desired.
Notes
- Don’t overbake — the center should remain soft and gooey.
- Use high-quality cocoa powder for the richest chocolate flavor.
- Peppermint extract is strong — measure carefully.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 45g
- Sodium: 70mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 135mg