Ina Garten Brownie Pudding
A rich, scoopable chocolate dessert with a crackly top and pudding-soft center. This Ina Garten-inspired recipe is easy, elegant, and always a crowd-pleaser, perfect warm with a scoop of vanilla ice cream.
Equipment
- mixing bowl
- stand mixer or electric mixer
- 9×12 inch oval or 8×8 baking dish
- roasting pan
- whisk or sifter
- rubber spatula
- kettle (for hot water)
Ingredients
- 1 cup unsalted butter (8 oz)
- 0.75 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour (or cake flour)
- 0.25 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 325°F (163°C) and butter a 9×12-inch oval baker (2 qt) or 8×8-inch square dish.
- Melt the butter and let it cool slightly. In a bowl, whisk or sift cocoa powder, flour, and salt until lump-free.
- In a mixer, beat eggs and sugar on medium-high for 5–10 minutes until pale and thick.
- Reduce mixer speed to low. Add vanilla, then slowly mix in the dry ingredients and melted butter.
- Pour batter into prepared dish. Place the dish inside a larger roasting pan. Carefully add hot water to the roasting pan, filling halfway up the sides.
- Bake for 1 hour. The edges should look set, and the center should remain soft and glossy. Let cool 15–30 minutes before serving.
Notes
Don’t overbake, the center should still wobble slightly when done.
For extra depth, add a pinch of espresso powder.
Serve with ice cream, whipped cream, or fresh berries.
Refrigerates well and reheats gently in the oven or microwave.
For extra depth, add a pinch of espresso powder.
Serve with ice cream, whipped cream, or fresh berries.
Refrigerates well and reheats gently in the oven or microwave.
Nutrition
Calories: 430kcalCarbohydrates: 48gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 145mgSodium: 90mgPotassium: 220mgFiber: 3gSugar: 38gVitamin A: 650IUCalcium: 40mgIron: 2mg