Warning: no raw brownie batter was consumed during the creation of this recipe. Why is brownie in the name then? Well, the dark chocolate pudding with sweet and salty Oreo crumbs reallllyyyyy tastes like a rich brownie batter. Who doesn’t love chocolate + whipped cream + Oreos? Honestly, it’s pretty hard to mess these flavors up but this recipe is a total knockout. Believe me, chocolate lovers, you’re gonna want to make these 🙂
So really though, who else loves batter more than the final baked good? I think I could eat a whole bowl of cookie dough or cake batter, seriously. Am I crazy?! Well after recipe testing these I thought ‘I nailed it, I can now eat brownie batter and not worry about it!’ Not that I was too worried about it before… but hey that just gives me more of an excuse to make these 🙂
Keys to make a successful homemade pudding:
- Stirring: This might seem silly but stirring this recipe constantly is a must to make sure the pudding doesn’t burn. As a fail-safe I always strain my pudding once it’s done cooking to ensure no clumps end up in the mixture. This is an extra step but will guarantee the smoothest pudding!
- Tempering the eggs: This is really important step. If you add the eggs to the hot mixture on the stove they can cook too quickly and give you a scrambled egg texture. Since this isn’t ideal for pudding, make sure you temper your eggs! Spoon a small amount of the hot pudding mixture into the eggs while constantly whisking. Once the yolks have warmed up and combined with the pudding, pour back into the larger pot, again while constantly whisking, to incorporate.
- How to make the layers pretty: You can spoon each mixture into the small glasses but I like to pipe each in to make the cleanest layers. Spoon the pudding and whipped cream into separate bags. Cut the tip and squeeze the approximate amount in. Us a spoon or small spatula to level!
Remember, the layers don’t have to be perfect. These can be made ahead up to 3 days in advance, but if you’re waiting that long I suggest not layering until the day of! This is an easy, incredibly chocolatey no-bake dessert that will quickly become a staple dessert in your kitchen 🙂
Brownie Batter Oreo Pudding
Ingredients
For the pudding:
- 3 cups whole milk
- ¾ cup dark chocolate cocoa powder
- ¼ cup + 2 tbsp corn starch
- 1 cup granulated sugar
- ½ tsp kosher salt
- 4 egg yolks
- 1 ½ tsp vanilla extract
For the whipped cream:
- 1 ¼ cup whipping cream
- ½ cup powdered sugar
- ¼ tsp kosher salt
- ½ tsp vanilla extract
For the crushed Oreos:
- 1 cup Oreos, 11-12 cookies
Instructions
For the pudding:
- Add egg yolks to a small bowl and set aside. In a medium sized pot add the milk. In a separate bowl stir together the dark chocolate cocoa powder, corn starch, sugar, and salt until combined. Stir into the milk and turn the heat to medium high. Bring the mixture to a boil and continually stir until the mixture starts to thicken, 3-5 minutes.
- Once it has thickened, scoop ¼ cup of the mixture and add to the egg yolks, while whisking, to temper the yolks. Once combined, stir egg yolk mixture into the pot with the rest of the pudding and allow to cook for an additional 1-2 minutes, or until the mixture reached the desired consistency. Remove from heat and stir in the vanilla. Pour pudding through a strainer to remove any clumps into a medium-sized bowl and cover with plastic wrap, pressing the wrap directly to the pudding so no skin forms. Refrigerate for at least 2 hours before assembly.
For the whipped cream:
- While the pudding is chilling you will make the whipped cream. Add whipping cream to the bowl of a stand mixer (you can also use a hand held mixer) and beat on medium high speed until soft peaks start to form. Add in the powdered sugar, vanilla, and salt and beat until it reaches the desired consistency. Scoop into a bowl and refrigerate until needed.
For the Oreo crumble:
- Add 1 cup of Oreos to a medium-sized food processor and blend until it becomes a sand like consistency. Alternately, you can add Oreos to a plastic bag and crush using your hands. Cover with plastic wrap and set aside until assembly.
For assembly:
- Once the pudding has set you will assemble! In 4 8oz jars or cups, add approximately 2 tablespoons of the Oreo crumb and press down into an even layer. Next add about 2 tablespoons of whipped cream, using a spoon or spatula to level. Then layer 4-5 tablespoons of pudding. To separate the colors, I next layer in the same portion as before of whipped cream, Oreos, pudding, and top with a dollop of whipped cream. Serve immediately or refrigerate until serving!
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