Name: Ina Garten Brownie Pudding Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (or 2 sticks) unsalted butter; 4 extra-large eggs (at room temperature); 2 cups granulated sugar; ¾ cup good quality unsweetened cocoa powder; ½ cup all-purpose flour; 2 teaspoons vanilla extract (or seeds scraped from 1 vanilla bean pod); Pinch of salt; 2 teaspoons instant espresso (optional, for deeper flavor); Vanilla ice cream for serving

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Introduction

Ina Garten’s Brownie Pudding is a rich, fudgy dessert that combines the best elements of a brownie and a pudding. It’s deeply chocolatey, with a crackly top and a gooey center that’s perfect for serving warm with vanilla ice cream.

This is a round deep white dish with two handles, filled with a rich dark brown chocolate lava cake that has a cracked top layer showing a moist, gooey inside. On one side of the dish, there are two scoops of creamy white vanilla ice cream slightly melting onto the cake. A spoon with a black handle and gold scoop is resting inside the dish, scooping out a portion of the cake to reveal the soft texture beneath the crust. The dish is placed on a white marbled surface with a cream cloth partially visible in the top right corner and a small white bowl with coarse salt in the top left corner. A few small pink flowers are scattered at the bottom left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter
4 extra-large eggs (at room temperature)
2 cups granulated sugar
¾ cup good quality unsweetened cocoa powder
½ cup all-purpose flour
2 tsp vanilla extract (or seeds scraped from 1 vanilla bean pod)
Pinch of salt
2 teaspoons instant espresso (optional, for deeper flavor)
Vanilla ice cream for serving

Instructions

Step 1: Preheat your oven to 325° F. Butter a 2-quart baking dish to prevent sticking.
Step 2: Melt the butter and let it cool slightly while you prepare the rest of the ingredients.
Step 3: In a stand mixer fitted with the paddle attachment, beat the eggs and sugar together for 5–10 minutes until the mixture is thick, pale, and fluffy. This step is crucial for the right texture.
Step 4: Add the vanilla extract (or vanilla bean seeds) and the instant espresso if using, then mix to combine.
Step 5: Sift together the cocoa powder, flour, and salt. Gently fold this dry mixture into the egg mixture without overmixing.
Step 6: Slowly pour in the melted butter and mix just until combined for a smooth batter.
Step 7: Pour the batter into the prepared baking dish. Place the baking dish in a larger pan and pour hot water into the larger pan halfway up the sides of the dish to create a water bath.
Step 8: Bake for 55–60 minutes. The top should be set and crackly, but the center will remain gooey and pudding-like.
Step 9: Let the pudding rest for 10 minutes before scooping. Serve warm with vanilla ice cream for the best experience.

Tips & Variations

Use high-quality cocoa powder for a richer chocolate flavor.
Be sure your eggs are at room temperature to help create a fluffy batter.
Adding instant espresso enhances the chocolate’s depth without tasting like coffee.
For a nutty twist, fold in chopped toasted walnuts or pecans before baking.
Serve with different ice cream flavors like salted caramel or coffee for unique pairings.

Storage

Store leftover brownie pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or warm oven until just heated through. The pudding may firm up when chilled, so serving it warm is best to enjoy its gooey texture.

How to Serve

A white oval baking dish holds a freshly baked chocolate brownie with a cracked, thin, and slightly crispy top layer in dark brown. The brownie inside looks moist and fudgy with a dense, rich texture that is darker and more glossy than the top. A golden spoon with a black handle is scooping a generous portion from the middle, lifting the soft inner layers. The baking dish is set on a white marbled surface with small purple flower petals to the side and a beige cloth partially visible at the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use either, but Dutch-processed cocoa tends to give a smoother, less bitter flavor. If using natural cocoa powder, consider adding a pinch of baking soda to balance acidity.

What if I don’t have a stand mixer?

You can beat the eggs and sugar by hand using a whisk, but it will take longer (about 10–15 minutes) to reach the thick, fluffy stage. A hand mixer is also a good alternative.