Brownies Pudding Recipe

Do you like to eat brownies and pudding? You can enjoy both at once in this brownie pudding dish. Of course, eating brownies with a pudding texture will create its own sensation. This brownie pudding is known to have a denser texture than the usual pudding. This dense texture is what makes it look like a brownie cake. Well, it turns out that this solid texture is obtained because the pudding mix is ​​mixed with white bread. In addition, to make the chocolate taste 'chocolate', you can use cocoa powder and liquid chocolate instead of using a direct chocolate jelly mixture. Eating this brownie pudding is best during the day, when the sun is at its hottest and the pudding has just been taken out of the refrigerator. Delicious!

Ingredients

• Agar-agar plain / unflavored - 2 packs
• Boiled water - 1.2 liter
• Cans of chocolate sweetened condensed milk - 1 can / 370 grams
• Bread without skin - 5 pieces
• Cocoa powder - 20 grams
• Granulated sugar - 100 grams
• Dark cooking chocolate (DCC) / bitter cooking chocolate, finely chopped - 150 grams
• Beaten egg yolk - 1 egg
• Almonds / walnuts, toasted - to taste
• See Mother's Recipe Version

Plans

• Prepare a mold measuring 10 x 25 x 7 cm, moisten it with water then set aside.
• Blend white bread, agar-agar, cocoa powder, DCC and water. Pour into the pan.
• Enter the sweetened condensed milk chocolate and sugar, stir until evenly distributed.
• Cook over low heat until it boils, turn off the heat.
• Beat the egg yolks in another bowl. Then take a spoonful of pudding mix, put it in the egg yolk, then stir until smooth.
• Put the egg yolk mixture into the pudding pan. Return to low heat, stir quickly and bring to a boil once more.
• Remove and pour into molds, let stand a few moments, then sprinkle almonds or walnuts on top. Let it harden.
• Cool in the refrigerator, then cut into pieces and ready to serve.
• 1. While cooking the pudding, stir constantly until it reaches the bottom of the pan so it doesn't burn.

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