Earl Gray Brownie Pudding

Brownies and pudding.  Two of the best desserts ever.  Were you one of the kids who loved eating raw brownie dough?  I certainly was, and with enthusiasm.  No shame there.  This recipe offers a revisiting of that childhood nostalgic deliciousness.  Mouthwatering.  Fudgy.  Rich.  Decadent.  And ultra easy to make.  Get excited!!

Talk about the ultimate move marathon afternoon or Saturday with a book and tea treat.



  • 2 sticks unsalted butter, melted and cooled
  • 4 large eggs, at room-temperature
  • 1.5 cup coconut sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1.5 tablespoon Earl Grey tea
  • 1 cup toasted pistachios (for topping, at the end)
  • Edible rose petals (for topping, optional, at the end)


  1. Preheat oven to 325 degrees F.  Generously butter a 2-quart baking dish.
  2. Add the eggs and coconut sugar to a medium size bowl. Beat on medium-high speed for 5 minutes. The mixture should be pale brownish yellow and thick.  (I did this by hand with a fork, which is also an option).
  3. Sift the cocoa powder and flour together in a separate bowl. Whisk the Earl Grey tea into the flour and cocoa powder.  Set aside.
  4. Drizzle the melted butter and vanilla extract into the egg/coconut sugar mixture. Slowly stir in the cocoa flour mixture. Continue to mix until just combined. Scrape down the sides and bottom of the bowl.
  5. Pour the brownie mixture into your prepared baking dish. Place the dish in a larger baking dish and add enough hot tap water to the pan to come halfway up the sides of the dish that your brownie pudding is in.
  6. Bake for about 45 minutes. The center will appear very underdone and wobbly. As the dish cools, the pudding will set.
  7. Top the warm pudding with pistachio, edible rose petals, and ice cream or whipped cream if desired.
Note: one tablespoon of tea is about 4 tea bags. If you’re using whole leaf tea, place the tea leaves in a coffee grinder and grind to a fine powder.

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