Gingerbread Brownie Pudding

Writer: Cape Cod Life Publications

 

Gingerbread Brownie Pudding

Writer: Cape Cod Life Publications

Gingerbread Brownie Pudding

When Marc Sievers set out to create a signature holiday dessert, he had one goal in mind: no pie. “I don’t like pie,” he admits with a grin. “But I wanted something warm, spiced, and cozy—something that tastes like the holidays.”The result is his now-beloved Gingerbread Brownie Pudding, a deeply comforting dessert that captures the essence of cinnamon, nutmeg, and molasses in every bite. “It’s holiday in a bowl,” Sievers says. “You can make it days in advance, and it only gets better.”He recommends serving it with vanilla bean ice cream, softly whipped cream, or—his favorite—a spoonful of cool crème fraîche. “That little tang,” he says, “makes all the difference.”
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Course: Desserts
Servings: 8 people

Ingredients

  • 20 tablespoons Butter 2 ½ sticks, unsalted, plus more for preparing the dish
  • 3/4 cup Molasses unsulfured
  • 1/2 cup Honey
  • 2 teaspoons Vanilla pure extract
  • 3/4 cup plus 2 tablespoons Flour all-purpose
  • 3/4 cup Cocoa Powder unsweetened
  • 1 1/2 teaspoons Cinnamon ground
  • 1/2 teaspoon Nutmeg ground
  • 3/4 teaspoon Ginger ground
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Black Pepper freshly ground
  • 1 cup Dark Brown Sugar
  • 1 cup Sugar granulated
  • 5 extra-large Eggs at room temperature

Instructions

  • Preheat the oven to 325 degrees F. Lightly butter the inside of a 2-quart (9x12x2-inch) baking dish. Place the prepared dish into a larger rectangular baking dish or roasting pan. Set aside.
  • In a medium saucepan set over medium-low heat, add the molasses, butter, honey, and vanilla. Heat until the butter is melted. Turn off the heat and let cool completely. Set aside.
  • In a medium bowl, sift together the flour, cocoa powder, cinnamon, nutmeg, ginger, salt, and pepper. Set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, add both sugars and eggs. Beat on medium-high speed for 5 – 10 minutes, until very thick and voluminous.
  • Turn the mixer to low and slowly add the dry ingredients and mix until just combined. At this stage be careful not to overmix. Next, carefully pour in the cooled butter mixture and mix until just combined. Turn off the mixer. Using a rubber spatula, scrape the sides and bottom of the bowl and give everything a final mix by hand to fully incorporate.
  • Pour the batter into the prepared buttered dish. Then, pour the hottest tap water into the larger baking dish so that is comes halfway up the side of the baking dish. Bake for 75 minutes (trust me!), until a cake tester inserted 2 inches from the side comes out ¾ clean. The center will appear very under-baked, but don’t worry as this dessert is between a gooey brownie and a pudding.
  • Remove from the oven and allow to cool for at least 40 minutes. Serve warm or at room temperature.

Notes

(The pudding can be made one day ahead of time and let it sit at room temperature, covered loosely with a clean kitchen towel.)
Recipe provided by Marc Sievers. As seen in Cape Cod HOME Winter 2025.
 
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