Chocolate, chewy little cups of brownie pudding, served with a sidecar scoop of vanilla gelato, but what makes this classic recipe modern? Redressed, these individuals have become cool little jewels – Modern Brownie Pudding.
There is usually a story with the food at Bijouxs, threading my background working in food, fashion and design – but the food really is the story at Bijouxs. Brownie Pudding get a modern makeover; externally styled in minimal brown & white, just a sprinkling of cacao nib adornments following the modern tenant of less is more, but what really makes this brownie pudding modern is its temperature – served frozen – very cool.
While working on the recipe for brownie pudding, I stumbled and made a slight error (often), one that led me to the modern version of these delightful little chocolate jewels. I served the “error” batch of brownie pudding cups to some of my regular Bijouxs kitchen/studio Sunday samplers (the brave few who show up to taste test the upcoming Bijouxs) and although they were kind in word with the recipe, I was not convinced; I tasted something familiar, and set out to test my taste theory.
After placing the individual brownie pudding cups in the freezer for a few hours my taste theory was confirmed. The change of temperature created an icy chocolate-coffee granita (the familiar taste) bottom layer, topped by an airy, brown sugar crusted cake, and the vanilla gelato sidecar completed the taste theory, a change in temperature = Modern Brownie Pudding.
What also makes these individual Modern Brownie Pudding cups cool is that you can bake them ahead, and then pop them in the freezer a few hours or more before the guests arrive, attach the vanilla gelato (available at the supers) sidecar and serve; easy does it. Photographed here are simple 6-ounce custard cups, a classic Bijouxs Basics, great to have in your kitchen.
Bijouxs are the little jewels from the kitchen, sometimes a mistake with a story or two.