Recipe

Cuban Coffee Brownie Pudding with Coconut Ice Cream

Name: Cuban Coffee Brownie Pudding with Coconut Ice Cream
Prep time: 20 min
Cook time: 65 min
Total time: 105 min
Ingredients: 180 g unsalted butter, melted and cooled to lukewarm; 10 g unsalted butter for greasing the dish; 250 g white sugar; 4 large eggs; 60 g pure unsweetened cocoa; 60 g all-purpose wheat flour; 30 ml strong Cuban coffee unsweetened , lukewarm; 1 teaspoon vanilla; 1 pinch of salt; Hot water, as needed; 400 g prepared coconut ice cream (8 scoops); 10 g toasted shredded coconut (optional)

Chocolate and Cuban coffee brownie pudding, with a thin crust and creamy center, baked in a water bath and served with coconut ice cream.

CiberCubaNovember 6, 2026

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Preparation20 min
Cooking1 h 5 min
Total time1 h 45 min
Servings8 servings
DifficultyMedium

Brownie pudding is an oven-baked dessert halfway between a brownie and a pudding: a thin, crumbly crust forms on top, while underneath remains a moist, creamy center eaten by the spoonful. Note: it is not a bread pudding nor a brownie to be cut into squares.

This is a homemade adaptation with a Cuban touch: a splash of strong coffee in the batter, which enhances the chocolate, and a scoop of very cold coconut ice cream on top when serving. It is not a traditional island sweet, but a version designed for Sunday dessert or family celebrations.

Method

Preheat the oven to 160 °C, with top and bottom heat, without fan. Grease a dish of about 20 x 25 cm (minimum 1.5 liters capacity) with the 10 g of butter. Prepare another larger dish, also oven-safe, for the water bath.
Melt the 180 g of butter and let it cool to lukewarm, without letting it solidify.
Beat the eggs with the sugar for 5-7 minutes, until the mixture thickens and becomes pale.
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Sift together the flour, cocoa, and salt.
Incorporate the sifted dry ingredients with a spatula, using folding motions. Then add the coffee and vanilla.
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Add the lukewarm butter in a thin stream, mixing just enough to incorporate it. Do not add baking powder.
Pour the mixture into the greased dish and place it inside the large dish. Place both on the oven rack and carefully add hot water to the outer dish up to half the height of the inner one, without splashing the batter.
Bake for between 50 and 65 minutes, adjusting the time according to the oven. A thin crust should form, with set edges and a moist, creamy center, never raw liquid batter. Also check the center with a thermometer: due to the eggs, it must reach at least 71 °C (160 °F). If it does not reach that temperature or the batter remains raw, extend the baking time. Do not remove it before completing the cooking just because it reaches that temperature. The toothpick may come out with moist crumbs, as we are looking for a pudding texture, not a dry cake.
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Carefully remove the dish from the water bath and let it rest for 20 minutes.
Serve by the spoonful, lukewarm, with a scoop of coconut ice cream per portion and, if desired, a little toasted shredded coconut on top.
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Tips and variations

Real cocoa: use pure unsweetened cocoa. Do not substitute it with sweetened instant chocolate, as this alters the sweetness and texture.

Warm coffee: the filtered coffee must be lukewarm, never boiling, to avoid curdling the egg prematurely.

Texture and cooking: the center should remain creamy, but not with raw liquid batter. Respect the baking time and check that the edges are set. Due to the eggs, also verify a minimum internal temperature of 71 °C (160 °F); this reading does not replace the batter's cooking time. Do not taste the raw mixture.

No baking powder: the recipe intentionally omits it. This keeps the texture dense and pudding-like, not cake-like.

Storage: store any leftovers without ice cream, in a covered container in the refrigerator (at 4 °C or less) within 2 hours. Consume within a maximum of 3 days. Keep the ice cream separately in the freezer.

Allergens: egg, milk, and wheat. Also check the label of the coconut ice cream you use.