Introduction

Ina Garten’s Brownie Pudding is a decadent, rich dessert that feels like a cross between a classic brownie and a warm pudding. Its fudgy texture and deep chocolate flavor make it a comforting treat perfect for any occasion.

A white bowl holds a rich, dark brown chocolate brownie piece that looks soft and slightly cracked on top, with a smooth, round scoop of creamy vanilla ice cream placed on it. The background shows a white baking dish filled with more brownies, slightly out of focus. The scene is set on a white marbled surface, adding a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter (melted, plus extra for greasing)
4 large eggs (at room temperature)

1 tablespoon vanilla extract (or seeds from 1 vanilla bean)
2 cups granulated sugar

3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour

1/4 tsp salt
1 tablespoon raspberry liqueur (optional, like Chambord or framboise)
Vanilla ice cream (for serving)

Instructions

Step 1: Preheat your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish and set aside.
Step 2: Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.
Step 3: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs, vanilla, and sugar together on medium-high speed for 5-10 minutes until the mixture is very thick, pale yellow, and fluffy. This step is crucial for the texture!

Step 4: Sift together the cocoa powder and flour. Add the salt and sifted mixture to the egg mixture along with the raspberry liqueur (if using). Mix on low speed just until combined, avoiding overmixing.
Step 5: With the mixer running on low speed, slowly pour in the cooled melted butter. Mix just until incorporated and the batter is smooth.
Step 6: Pour the batter into your prepared baking dish. Place the dish into a larger roasting pan with high sides. Carefully pour very hot tap water into the roasting pan until it comes halfway up the sides of the baking dish.

Step 7: Bake for 55-60 minutes. The edges will be set and slightly pulling away from the sides, but the center will look very underbaked and jiggly—this is exactly what you want! Do not overbake.
Step 8: Remove from the oven and let cool for 10-15 minutes. Serve warm, scooped into bowls and topped with vanilla ice cream.

Tips & Variations

For added flavor, fold in a handful of chocolate chips or chopped nuts before baking.

If you prefer a boozy note without the raspberry liqueur, substitute with coffee liqueur or omit altogether.
Room temperature eggs help achieve the fluffy batter, so plan ahead.

Storage

Store any leftover brownie pudding in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the microwave before serving to restore its soft, pudding-like texture. It also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a silver spoon holding a scoop of dark brown, moist chocolate cake with a light layer of creamy white frosting underneath; the background shows a white fluted bowl filled with more of the chocolate cake, set on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cocoa powder?

Yes, you can use natural or Dutch-processed cocoa powder, but note that it might slightly affect the flavor and color of the brownie pudding.

Why is the center supposed to be jiggly when done?

The center remains jiggly because this dessert is meant to be fudgy and pudding-like, not fully set like a traditional brownie. Overbaking will dry it out and lose that luscious texture.