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Ina Garten Brownie Pudding Recipe

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3.9 from 4 reviews

Ina Garten's Brownie Pudding is a decadent, gooey dessert that combines the rich flavor of brownies with a soft, pudding-like texture. Baked in a water bath for perfect moistness, it features a dense, crackly top with a luscious center, making it an irresistible treat served warm with vanilla ice cream.

  • Total Time: 1 hour 15-20 minutes
  • Yield: 6 servings

Ingredients

Butter

  • 1 cup (2 sticks) unsalted butter

Egg & Sugar

  • 4 extra-large eggs (at room temperature)
  • 2 cups granulated sugar

Dry Ingredients

  • ¾ cup good quality unsweetened cocoa powder
  • ½ cup all-purpose flour
  • Pinch of salt

Flavorings

  • 2 teaspoons vanilla extract (or seeds scraped from 1 vanilla bean pod)
  • 2 teaspoons instant espresso powder (optional, for deeper flavor)

To Serve

  • Vanilla ice cream

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 325° F. Butter a 2-quart baking dish thoroughly to ensure the brownie pudding doesn’t stick.
  2. Melt Butter: Melt 1 cup (2 sticks) of unsalted butter and allow it to cool slightly so it doesn’t cook the eggs when mixed.
  3. Beat Eggs and Sugar: In a stand mixer fitted with the paddle attachment, beat the 4 extra-large eggs and 2 cups granulated sugar together for 5 to 10 minutes, until the mixture is thick, pale, and fluffy. This step is crucial to achieve the right texture.
  4. Add Flavorings: Mix in 2 teaspoons of vanilla extract (or vanilla bean seeds) and the optional 2 teaspoons of instant espresso powder to deepen the chocolate flavor.
  5. Sift and Fold Dry Ingredients: Sift together ¾ cup unsweetened cocoa powder, ½ cup all-purpose flour, and a pinch of salt. Gently fold this mixture into the egg and sugar batter to maintain the airy texture.
  6. Incorporate Butter: Slowly add the melted butter to the batter, mixing just until it is combined. Do not overmix.
  7. Set Up Water Bath and Bake: Pour the batter into the prepared baking dish. Place the baking dish inside a larger roasting pan and carefully pour hot water into the larger pan halfway up the sides of the baking dish to create a water bath. This helps the pudding bake evenly and remain moist.
  8. Bake: Bake for 55 to 60 minutes. The surface should appear set and crackly while the inside remains gooey and pudding-like, not fully firm like a traditional cake.
  9. Cool and Serve: Let the brownie pudding rest for 10 minutes after baking. Serve warm with scoops of vanilla ice cream to complement the rich flavors.

Notes

  • Using room temperature eggs helps achieve a fluffy, aerated batter.
  • The water bath is essential for the pudding's moist and gooey interior.
  • Optional instant espresso powder enhances the depth of chocolate flavor but can be omitted.
  • Serve immediately for the best gooey texture; leftovers can be reheated gently.
  • Ensure the melted butter is cool enough before mixing to avoid cooking the eggs prematurely.
  • For a dairy-free version, substitute butter and ice cream with plant-based alternatives.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 55-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/ina-garten-brownie-pudding-recipe/