Baked goods

Cocoa brownies with vanilla pudding and whipped cream

A sheet pan of cocoa brownies made with whipped egg whites, topped with vanilla pudding cream, whipped cream, and a dusting of cocoa.

Slovak cuisine · Translated from Slovak ·

Cocoa brownies with vanilla pudding and whipped creamSave on Pinterest

Recipe at a glance

Prep time
40 min
Cook time
10 min
Total time
50 min
Temperature
180 °C (350 °F)
Servings
1 sheet pan
Difficulty
Medium
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These cocoa brownies are a sheet cake with a light cocoa base, a layer of vanilla pudding cream, and whipped cream. The batter is made by beating egg whites with sugar, then folding in flour, cocoa powder, and baking powder. It bakes for only about 10 minutes at 180 °C (350 °F). The cream is made from pudding cooked with egg yolks, with margarine gradually beaten in once it has cooled. Whipped cream dusted with cocoa powder or cinnamon goes on top, and you will usually have all the ingredients at home.

Ingredients

For the batter

For the filling

For the topping

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Separate the egg yolks from the whites. Beat the egg whites until stiff, gradually adding the sugar as you beat.

    Mix the flour with the baking powder and cocoa powder, then gently fold it into the beaten egg whites. Pour the batter into a greased sheet pan or a sheet pan lined with parchment paper and bake at 180 °C (350 °F) for approximately 10 minutes.

  2. Bring the milk to a boil and add the pudding mix, flour, egg yolks, and sugar. Let the cooked pudding cool.

  3. Very slowly and gradually beat the margarine into the cooled pudding.

Tip: Remove the thin egg-white cake base from the oven as soon as the surface springs back when lightly touched—even a few extra minutes will dry it out.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
259 kcal
Protein
4.1 g
Carbohydrates
18 g
of which sugars
12 g
Fat
20 g
of which saturates
8.0 g
Fiber
0.4 g
Salt
0.5 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kakaové brownies s pudingovým krémom a šľahačkou

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