Introduction

Ina Garten’s Brownie Pudding is a decadent dessert that combines the richness of brownies with a soft, pudding-like texture. It’s warm, fudgy, and perfect when paired with a scoop of vanilla ice cream for an irresistible treat.

Ina Garten's Brownie Pudding Recipe - Recipe Image

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, being careful not to overmix.
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

Use room temperature eggs for better volume when beating.
If you don’t have raspberry liqueur, a teaspoon of raspberry extract or a handful of fresh raspberries folded in can add a fruity twist.
Be sure not to overbake; the center should remain jiggly for the perfect pudding texture.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave until warm, or serve cold for a different texture. Adding fresh ice cream when serving will bring back the dessert’s original creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Just bring it back to room temperature before baking, and expect the baking time to be slightly longer.

What type of baking dish works best?

A 2-quart oval or rectangular baking dish works well to get that perfect balance of soft center and set edges. Avoid dishes that are too shallow or deep to maintain even baking.

Ina Garten’s Brownie Pudding Recipe

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4.5 from 380 reviews

Ina Garten’s Brownie Pudding is a luscious, fudgy dessert baked in a water bath to achieve a moist, pudding-like texture. This indulgent treat features a rich chocolate flavor balanced by a tender, fluffy batter, finished with a scoop of vanilla ice cream for the perfect comforting dessert.

Author: zara
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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)

To Serve

Vanilla ice cream

Instructions

Preheat and prepare dish: Preheat your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish and set it aside.
Melt butter: Melt the butter in a small saucepan over low heat or in the microwave. Allow it to cool to room temperature.
Beat eggs, vanilla, and sugar: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the eggs, vanilla extract, and sugar together on medium-high speed for 5 to 10 minutes until the mixture is very thick, pale yellow, and fluffy. This step is crucial for achieving the desired texture.
Sift and combine dry ingredients: Sift together the cocoa powder and 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, being careful not to overmix.
Incorporate melted butter: With the mixer running on low speed, slowly pour in the cooled melted butter. Mix just until incorporated and the batter is smooth.
Prepare water bath and bake: Pour the batter into the prepared baking dish. Place this 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. Bake for 55 to 60 minutes. The edges should be set and slightly pulling away, while the center remains underbaked and jiggly—this is the perfect consistency.
Cool and serve: Remove from the oven and let cool for 10 to 15 minutes. Serve warm scooped into bowls topped with vanilla ice cream for a decadent finish.