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Brownie-bottomed Espresso Pudding Sundaes
Recipe by Amy Ledyard
Caffeinated Concoctions
Who doesn’t love brownies, pudding, and sundaes? Why have we not been putting these 3 things together in one amazing dish forever? Chocolate and espresso in the form of a sundae are basically what dessert dreams are made of. Make this for your next dinner party, and bask in the rave review that are sure to follow!

  1. Mix all the brownie dry ingredients then add in the wet ingredients, stirring until well-incorporated. Bake in a greased 8x8 inch pan at 350 for 20-25 minutes. Set aside.
  2. Put all espresso pudding ingredients in an electric blender and blend for 2-3 minutes or until thick. Put in fridge for at least 1 hour.
  3. When ready to serve top the brownies with a generous serving of the pudding. Garnish with whipped cream, chocolate shavings, and/or your favorite shortbread cookies.
  • [Brownies] Almond flour x 2 cup
  • [Brownies] Coconut sugar (or brown sugar) x 1 cup
  • [Brownies] Baking powder x 1 teaspoon
  • [Brownies] Dark cocoa powder x 1/4 cup
  • [Brownies] Browned butter x 1/2 cup
  • [Brownies] Eggs x 1
  • [Espresso Pudding] Brewed coffee x 1 1/2 cup
  • [Espresso Pudding] Cold whole milk x 1 1/2 cup
  • [Espresso Pudding] Glucomannan x 1 tablespoon
  • [Espresso Pudding] Coconut sugar x 1/2 cup
  • [Espresso Pudding] Vanilla x 1 teaspoon

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