Creamy brownie

Ingredients

• 150 groughly chopped walnuts
• 3 packets (80 g each; 240 g total)dark chocolate
• 125 gbutter
• 2 tablespoonsinstant coffee
• 200 g (1 Turkish water glass)caster sugar
• 1 packetvanilla
• 4eggs
• 250 g (2 Turkish water glasses)plain flour
• 1 teaspoonbaking powder
• a pinchsalt
• 2 packetsvanilla pudding mix
• 1.2 litres (6 Turkish water glasses)milk
• 2 packets (80 g each; 160 g total)dark chocolate
• 2 tablespoonsbutter
• 1½ tablespoonscream

Instructions

1. 1

   Melt the chocolate

   Melt the first 240 g of dark chocolate with 125 g butter over a bain-marie. Dissolve the instant coffee in 1 tablespoon of water and stir it into the chocolate. Leave the mixture until lukewarm, then mix in the sugar and vanilla. Add the eggs one at a time, stirring as you go. Stir in the salt, flour and baking powder.

2. 2

   Bake the brownie

   Fold in the walnuts and pour the mixture into a 30 × 30 cm baking tin lined with baking paper. Bake in an oven preheated to 180°C, checking from time to time with a skewer; it is ready when a skewer inserted into the mixture comes out clean. Remove from the oven and leave to cool.

3. 3

   Add the toppings

   Cook the pudding mix with the milk according to the packet instructions. Take it off the heat and stir as it cools. Once cool, spread it over the brownie. Melt the remaining 160 g chocolate with 2 tablespoons butter and the cream over a bain-marie, then spread it over the pudding layer. Once the chocolate has set, cut into slices and serve.

What is creamy brownie?

This is a layered take on the American brownie: a dense chocolate-and-walnut bake topped with vanilla pudding and a chocolate finish. The recipe pairs a coffee-enriched brownie base with a soft, creamy centre.

The distinct layers make this version especially suited to neat squares. Let each layer cool or set before cutting so the pudding and topping stay in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 9g protein, 55g carbs, 27g fat.

The brownie’s carbohydrates come mainly from the sugar, flour and pudding mix, while the walnuts, chocolate and butter contribute much of its fat. Eggs, milk and walnuts provide some protein. Pair a square with fresh fruit, or serve it after a meal with a lighter main course.

Build the brownie batter

Melted chocolate: combine it with the butter gently over a bain-marie, keeping the bowl above rather than in the simmering water. The coffee is dissolved in a little water first so it mixes evenly into the chocolate.

Eggs and flour: allow the chocolate mixture to become lukewarm before adding the eggs. Stir in the dry ingredients without overmixing, then fold in the walnuts.

Bake to the right point

Tin size: the 30 × 30 cm tin spreads the batter into a broad, relatively shallow layer. Line it with baking paper so the brownie is easier to lift out after cooling.

Doneness: start checking with a skewer during baking, as the method gives no fixed baking time. For this recipe, follow its stated cue: the skewer should come out clean before you take the brownie from the oven.

Make a smooth pudding layer

Cooking: prepare the vanilla pudding with the stated milk, following the packet directions for cooking. Stir it as it cools to help keep the surface smooth.

Spreading: wait until the brownie and pudding are cool before layering. Warm pudding can soften the brownie and make the chocolate topping harder to spread evenly.

Finish with chocolate

Topping: melt the chocolate, butter and cream together over a bain-marie, stirring until combined. Spread it over the pudding layer while it is still fluid.

Setting: let the topping firm up before slicing. A sharp knife, wiped clean between cuts, helps keep the three layers defined.

Serve and portion

The recipe makes 16 portions from a 30 × 30 cm tin. Cut the brownie once the chocolate topping has set, and serve the squares on their own or with fresh fruit.

Because the dessert is rich and layered, smaller squares work well after a meal. For a contrast in texture, offer berries or sliced pears alongside.

Recipe notes & tips

• Use a heatproof bowl that sits securely over the pan for the bain-marie.
• Dissolve the coffee in the tablespoon of water before stirring it into the chocolate.
• Let the melted chocolate mixture cool to lukewarm before adding the eggs.
• Check the brownie with a skewer during baking because no baking time is specified.
• Cool the pudding before spreading it over the brownie.
• Wait for the chocolate topping to set before slicing.

Variations

• Extra walnuts: reserve a few chopped walnuts to scatter over the chocolate topping before it sets.
• Espresso note: use espresso powder in place of the instant coffee, dissolving it in the same tablespoon of water.
• Berry side: serve each square with fresh raspberries or strawberries for a tart contrast.
• Chocolate choice: use a different dark chocolate you enjoy, keeping the recipe’s stated total weights.
• Neater squares: chill the layered brownie until firm before cutting and serving.

Common mistakes to avoid

• Overheating the chocolate: melt it gently over the bain-marie and keep the bowl clear of the water.
• Adding eggs too soon: let the chocolate mixture become lukewarm first so the eggs do not cook on contact.
• Overmixing the batter: stir the flour in just until combined to avoid making the brownie tough.
• Spreading warm pudding: cool it while stirring before adding it to the brownie.
• Cutting too early: wait for the chocolate topping to set so the layers do not slide apart.
• Assuming a fixed baking time: check with a skewer as directed, since no time is supplied.

How to store

Store covered in the refrigerator for up to 3 days, keeping the layers protected from drying out. Serve chilled or let a portion sit briefly at room temperature before eating; avoid reheating if you want the pudding and chocolate layers to remain firm.

Frequently asked questions