Ina Garten’s Brownie Pudding Recipe
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.
- 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.
Notes
- Ensure eggs are at room temperature for best results when beating with sugar.
- Beating the eggs and sugar well is key to the pudding’s unique fluffy texture.
- The water bath keeps the brownie pudding moist and prevents overbaking.
- Do not overbake; the center should remain jiggly when done.
- Raspberry liqueur is optional but adds a lovely subtle fruity note.
- Serve warm topped with vanilla ice cream to contrast the warm pudding.
Keywords: Ina Garten, Brownie Pudding, Chocolate Dessert, Water Bath, Fudgy Brownies, Vanilla Ice Cream
Find it online: https://zarameals.com/ina-gartens-brownie-pudding-recipe/
