As a kid growing up in the 70’s, I remember begging my mom to make Jello® pudding…all the time. We were more likely to have Jello® gelatin (pudding’s less attractive sibling) for dessert, but that didn’t stop me from asking for butterscotch pudding (my favorite flavor then). Now as a grown up, I can have pudding whenever I want. That’s one of the rights given to Americans in the constitution, right!?! Be prepared, because when you make this warm brownie pudding cups recipe for family or friends, they’re going to start begging you to make it again and again. And how can you blame them?
[March 16, 2013 Update: This recipe was recognized as the winner of the Editor’s Choice Award in SplashPad Mobile’s 2013 “Stick a fork in it” recipe contest. Thank you, judges!]
Preheat your oven to 350° F. Spray five 8-ounce ramekins with non-stick cooking spray and set aside. Place a large baking pan half full of water in the oven to get warm.
In a medium heatproof bowl over a saucepan of simmering water, stir the semisweet chocolate and butter until almost melted and smooth. Remove from heat and let cool, stirring occasionally.
In a medium bowl, sift together twice the flour, baking powder, salt, and cocoa powder. Set aside.
In a separate medium bowl, beat the eggs and vanilla until light and foamy. Add in sugar and beat until fluffy. Stir in the chocolate mixture, and then fold in dry ingredients.
Pour the batter evenly among the prepared ramekins, filling each nearly to the rim. Place the ramekins in the baking pan. The water should come halfway up the sides of ramekins.
Bake for 30 minutes, or until the brownie pudding cups have risen to just above the rim and the tops are cracked. They should be firm to the touch. Let them cool for 5 minutes, and then dust with confectioners’ sugar. Serve the brownie pudding cups warm.