This is what it looks like if you spoon the brownie pudding into a goblet, drizzle a bit of cream over it and sprinkle it with brownie crumbs. Eating straight out of the mixing bowl with a large spoon is also a valid serving option.
I know stale brownies aren’t a common problem, but it’s a thing that happens at my house. Normally I can make an 8×8 pan of brownies, we’ll each have a brownie in the evening as a dessert/snack, and probably once I’ll eat a brownie during the day as a snack. Within a few days the pan of brownies is gone, and it’s time for something different.
However, if I make a large pan of brownies for an event and only a few get eaten, or if we go to a birthday party (which involves its own sugary snacks) in the middle of our normal pan of brownies routine, or if my husband forgets that we have brownies in the house, we’re probably going to end up with a few stale brownies at the end.
I came up with this recipe as a way to use up some stale brownies, as well as some organic whipping cream that wasn’t going to last much longer in my fridge. (Yeah, that happens to me too, and I can’t even explain that one, except to say that the cartons of organic whipping cream at Costco are huge.) I wasn’t sure what to expect. I figured it would be pretty good, but I wasn’t expecting it to be one of the best desserts I’ve ever eaten in my life.
One of the beauties of this recipe is that the ingredients for the ‘pudding’ part are simple, straightforward and healthy, so the whole thing is customizable based on the brownies you use. I’ll be posting my favorite brownie recipe soon, but in the meantime you can use a boxed brownie mix if you’re looking for quick and simple, or a healthy brownie recipe if you’re looking for a healthier dessert. (This recipe disguises texture issues well, so it would probably even work with gluten free brownies or whole wheat brownies or any brownies that are healthy but weird.)
I used heavy cream that I whipped in this recipe. You’ll probably need to start with about 1 or 1 1/2 cups of heavy cream to produce 2 or 3 cups of whipped cream.
If you want a dense chocolate pudding consistency, use more whipped cream. For a consistency that’s even thicker and almost a cheesecake consistency, use the lesser amount of whipped cream.
Healthiness Rating: Kinda Healthy
As I said, the healthiness depends a lot on the ingredients in your brownies. I’m tempted to give this a straight up ‘healthy’ rating as you could make this dessert with only healthy ingredients, but even I have to admit that there isn’t much in the way of vital nutrients you would get out of this dessert. It does get a kinda healthy rating, because there’s also nothing (necessarily) in the ingredients that’s bad for you (in reasonable doses, of course).
Yumminess Rating: Yummy
If you don’t like rich, creamy and chocolatey desserts, this brownie pudding is not for you. Personally, I think it might just be my favorite dessert of all time.
2-3 cups of whipped cream
1/4 cup turbinado sugar (omit if your whipped cream is already sweetened)
8 oz cream cheese
8×8 pan of brownies (or half a 9×13 pan)
Mix first three ingredients in a mixer on low to medium low. (I recommend the paddle attachment because this will really clog up a whisk by the time you’re done. However, if you really want the cream cheese completely and thoroughly blended it, I would recommend starting with a whisk attachment and switching to the paddle attachment when you add the brownies.)
Lightly crumble the brownies as you add them to the mixer bowl. Mix on low until the whole mixture looks evenly chocolatey, but some chunks of brownies still remain intact.
Refrigerate for about two hours before serving.
If you like, you can save out a dollop of whipped cream and one of the brownies to crumble over the top as a garnish.