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Ina Garten’s Brownie Pudding Recipe

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★★★★★

4.9 from 116 reviews

Ina Garten’s Brownie Pudding is a rich, decadent dessert featuring a fudgy, pudding-like center surrounded by a slightly crisp edge. This recipe combines whipped eggs and sugar for a fluffy, airy texture beneath a dense chocolate crust. Baked in a water bath to ensure moistness, it pairs perfectly with a scoop of vanilla ice cream for a comforting, indulgent treat.

Ingredients

Scale

Brownie Pudding:

  • 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 teaspoon salt
  • 1 tablespoon raspberry liqueur (optional, like Chambord or framboise)

For Serving:

  • Vanilla ice cream

Instructions

  1. Preheat and prepare dish: Preheat your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish and set aside.
  2. Melt butter: Melt the butter in a small saucepan over low heat or in the microwave. Let it cool to room temperature to prevent cooking the eggs later.
  3. Beat eggs, vanilla, and sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the eggs, vanilla extract, and granulated sugar on medium-high speed for 5-10 minutes until the mixture becomes very thick, pale yellow, and fluffy. This aeration is key for the texture of the pudding.
  4. Sift dry ingredients: Sift together the cocoa powder and all-purpose flour. Add the salt and the sifted mixture to the egg mixture along with the raspberry liqueur if using. Mix on low speed just until combined; avoid overmixing to maintain the fluffiness.
  5. Add melted butter: With the mixer running on low, slowly pour in the cooled melted butter. Mix just until incorporated and the batter is smooth, ensuring uniform texture.
  6. Prepare water bath and bake: Pour the batter into the prepared baking dish. Place this dish inside a larger roasting pan with high sides. Carefully pour very hot tap water into the roasting pan until it reaches halfway up the sides of the baking dish to create a water bath, preventing cracking and promoting even baking.
  7. Bake: Bake for 55-60 minutes. The edges will be set and begin pulling away from the sides, but the center should remain very underbaked and jiggly—this is ideal. Do not overbake to preserve the pudding’s moist texture.
  8. Cool and serve: Remove from the oven and let cool for 10-15 minutes. Serve warm, scooping portions into bowls and topping each with vanilla ice cream for a delightful contrast.

Notes

  • Using room temperature eggs helps achieve the best volume when whipping.
  • Do not skip the water bath; it ensures the pudding cooks slowly and evenly, preventing dryness.
  • The center will look underbaked but will set as it cools.
  • Raspberry liqueur is optional but adds a great flavor contrast.
  • Serve warm for the best texture and flavor experience.

Keywords: Ina Garten Brownie Pudding, fudge pudding, chocolate dessert, water bath baking, rich chocolate pudding, easy brownies

Find it online: https://flavorsbymaya.com/ina-gartens-brownie-pudding-recipe/