Chipotle Brownie Pudding
Chipotle Brownie Pudding
We gave Ina Garten’s viral brownie pudding the Gran Luchito treatment with a spoonful of Chipotle Paste for rich, smoky warmth and a chilli kick.
The result is a dessert you didn’t know your taco night needed.
Serves 6
Prep 15mins
Cook 1hr
Ingredients
- 225g unsalted butter, plus extra for greasing
- 4 extra-large eggs, room temperature
- 400g caster sugar
- 85g good-quality cocoa powder
- 60g plain flour
- Seeds from 1 vanilla pod (optional)
- ½–1 tbs Chipotle Paste (½ gives a warming tingle with a smoky note that builds gently)
- Vanilla ice cream, to serve
Method
- Preheat the oven to 160°C (fan 140°C). Lightly butter a 23 × 30cm baking dish.
- Melt the butter and stir in the Chipotle Paste until combined. Set aside to cool slightly.
- In a mixer, beat the eggs and sugar on medium-high speed for 5–10 minutes until very thick and pale yellow.
- Sift together the cocoa powder and flour.
- Reduce the mixer speed to low and add the vanilla seeds (if using) and the cocoa-flour mixture. Mix just until combined.
- Slowly pour in the cooled (but still liquid) chipotle butter while mixing on low, again mixing only until combined.
- Pour the mixture into the prepared dish and place it inside a larger roasting tray.
- Add hot water from the tap to the tray until it comes halfway up the sides of the baking dish.
- Bake for 1 hour. A skewer inserted about 5cm from the edge should come out mostly clean. The centre should still look underbaked – it’s meant to be somewhere between a brownie and a pudding.
- Allow to cool slightly and serve warm with vanilla ice cream.
What you’ll need
Goes well with...
FAQ'S
What makes chipotle brownies unique?
The combination of rich chocolate with smoky, subtly spicy chipotle creates a complex flavor profile. The heat enhances the chocolate rather than overpowering it, making these brownies particularly appealing to those who enjoy bold desserts
Can I make them gluten-free or dairy-free?
Yes!
Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend
Dairy-free: Swap butter for coconut oil or plant-based margarine; use dairy-free chocolate
These substitutions maintain the rich texture while accommodating dietary needs
How long does it last?
Refrigerate for up to 3 days or freeze for up to a month. Serve warm with ice cream, whipped cream, or chocolate sauce.
Chipotle Brownie Pudding
We gave Ina Garten’s viral brownie pudding the Gran Luchito treatment with a spoonful of Chipotle Paste for rich, smoky warmth and a chilli kick.
The result is a dessert you didn’t know your taco night needed.
Ingredients
- 225g unsalted butter, plus extra for greasing
- 4 extra-large eggs, room temperature
- 400g caster sugar
- 85g good-quality cocoa powder
- 60g plain flour
- Seeds from 1 vanilla pod (optional)
- ½–1 tbs Chipotle Paste (½ gives a warming tingle with a smoky note that builds gently)
- Vanilla ice cream, to serve
How to make it
- Preheat the oven to 160°C (fan 140°C). Lightly butter a 23 × 30cm baking dish.
- Melt the butter and stir in the Chipotle Paste until combined. Set aside to cool slightly.
- In a mixer, beat the eggs and sugar on medium-high speed for 5–10 minutes until very thick and pale yellow.
- Sift together the cocoa powder and flour.
- Reduce the mixer speed to low and add the vanilla seeds (if using) and the cocoa-flour mixture. Mix just until combined.
- Slowly pour in the cooled (but still liquid) chipotle butter while mixing on low, again mixing only until combined.
- Pour the mixture into the prepared dish and place it inside a larger roasting tray.
- Add hot water from the tap to the tray until it comes halfway up the sides of the baking dish.
- Bake for 1 hour. A skewer inserted about 5cm from the edge should come out mostly clean. The centre should still look underbaked – it’s meant to be somewhere between a brownie and a pudding.
- Allow to cool slightly and serve warm with vanilla ice cream.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
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