Viral Brownie Pudding

Servings: 8

Ingredients:

• 2 sticks unsalted butter, plus extra for buttering the dish

• 4 extra-large eggs, room temperature

• 2 cups allulose

• ¾ cup cocoa powder

• ½ cup superfine almond flour

• 1 vanilla bean or 1 tsp vanilla extract

• Vanilla ice cream, optional for serving
  

Directions:

1. Prep

Preheat the oven to 325°F (165°C). Lightly butter a 2-quart (9×12×2-inch) oval baking dish. Melt the 2 sticks of butter and set aside to cool slightly.

2. Beat Eggs + Allulose

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and allulose on medium-high speed for 5–10 minutes, until very thick, pale, and increased in volume.
This step is essential because almond flour is heavier than AP flour.

3. Combine Dry Ingredients

Sift together:

• cocoa powder

• almond flour (Almond flour won’t sift perfectly—just break up clumps.)

Set aside.

4. Add Flavor + Dry Mix

When the egg mixture is ready, reduce mixer speed to low. Add vanilla and the cocoa–almond flour mixture.
Mix just until combined.

5. Add Butter

With the mixer still on low, slowly pour in the cooled melted butter, mixing only until incorporated. Do not overmix.

6. Bake in a Water Bath

Pour the batter into the prepared dish. Place the dish inside a larger baking pan and pour the hottest tap water around it until it comes halfway up the sides. Bake for exactly 1 hour. The tester will come out ¾ clean, and the center will look very underbaked—that’s correct. The bottom becomes pudding; the top becomes a thin brownie crust.

7. Cool + Serve

Let cool slightly so the pudding sets but stays molten. Serve warm with vanilla ice cream or whipped cream.

Nutrition:

• Calories 198

  Carbs 9 g

  Net Carbs 6 g

  Fat 16 g

  Protein 6 g

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