Christmas Pudding Brownies
Rich, fudgy chocolate brownies made with leftover Christmas pudding, with easy ingredient swaps and festive serving ideas.
10 minutesPrep Time
20 minutesCooking Time
24Servings
Shop Ingredients
Makes 24 servings375g Dark Chocolate, chopped
250g Unsalted Butter, cubed
4 Eggs
¾ Cup of Caster Sugar
¼ Teaspoon of Salt
1 Cup of Plain Flour
200g of Christmas Pudding, crumbled
Icing Sugar, Vanilla Ice Cream or Whipped Cream (optional, to serve)
Directions
- Prepare the oven and tin. Preheat the oven to 180°C conventional or 170°C fan-forced. Lightly grease a 20 × 30 cm baking tin and line with baking paper, leaving an overhang on two sides for easy removal.
- Prepare the Christmas pudding. Crumble the pudding into small, bite-sized pieces. Set aside 50 g for the topping and reserve the remaining 150 g for the batter.
- Melt the chocolate mixture. Place the chopped chocolate, butter and sugar in a large microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each, until melted and smooth. Use shorter bursts towards the end to prevent the chocolate from scorching. The sugar may remain slightly grainy.
- Cool slightly, then add the eggs. Allow the mixture to cool for 5–10 minutes, until warm rather than hot. Add the eggs one at a time, stirring well after each addition until the batter is glossy and evenly combined.
- Fold in the flour and pudding. Sift the plain flour and salt over the chocolate mixture. Gently fold together with a spatula until no dry flour remains, taking care not to overmix. Fold through the 150 g of crumbled pudding.
- Fill the tin. Transfer the batter to the prepared tin and spread evenly into the corners. Scatter the reserved 50 g of pudding over the surface and gently press it into the batter.
- Bake until just set. Bake for approximately 20 minutes, then check for doneness. The edges should be set and the centre should remain soft without looking liquid. A skewer inserted into the brownie should come out with moist crumbs rather than raw batter. If needed, continue baking in short intervals, checking regularly.
- Cool, slice and serve. Allow the brownies to cool completely in the tin so the centre can firm up. Lift out using the baking paper and cut into 24 pieces. For cleaner slices, chill briefly before cutting and wipe the knife between cuts. Serve with a dusting of icing sugar, vanilla ice cream or whipped cream.