Description

Ina Garten’s Brownie Pudding is a decadent, rich chocolate dessert with a crackly top and a luscious, gooey center. Baked in a water bath to ensure a perfectly fudgy texture, this pudding-style brownie is best served warm with a scoop of vanilla ice cream, offering a perfect balance of intense cocoa flavor and creamy sweetness.

Ingredients

Scale

Main 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

Instructions

Prepare Oven and Dish: Preheat your oven to 325°F. Butter a 2-quart baking dish thoroughly to prevent sticking.
Melt Butter: Gently melt the unsalted butter and allow it to cool slightly to avoid cooking the eggs in the next steps.
Beat Eggs and Sugar: Using a stand mixer with the paddle attachment, beat the eggs and granulated sugar together for 5 to 10 minutes until the mixture becomes thick, pale, and fluffy. This aeration is essential for the texture of the brownie pudding.
Add Flavorings: Stir in the vanilla extract and instant espresso powder if using, which enhances the depth of the chocolate flavor.
Combine Dry Ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, and a pinch of salt to evenly distribute the dry ingredients and prevent lumps.
Fold Dry Ingredients: Gently fold the cocoa, flour, and salt mixture into the egg mixture to maintain the airiness you developed while beating.
Incorporate Butter: Slowly pour in the melted butter, mixing just until combined to preserve the delicate structure.
Prepare Water Bath and Bake: Pour the batter into the prepared baking dish. Place the dish inside a larger pan and add hot water halfway up the sides of the baking dish to create a water bath. Bake for 55 to 60 minutes until the top looks set and crackly but the inside remains gooey and pudding-like.
Rest and Serve: Allow the brownie pudding to rest for 10 minutes after baking. Scoop warm servings and enjoy with vanilla ice cream.

Notes

Beating the eggs and sugar until thick and pale is crucial for the brownie’s texture.
The water bath prevents the pudding from overcooking and ensures a fudgy center.
Instant espresso powder is optional but deepens the chocolate flavor beautifully.
Serve warm for the best gooey texture, ideally with vanilla ice cream.
Room temperature eggs help in achieving the fluffy batter when beaten.
Use good quality unsweetened cocoa powder for rich chocolate flavor.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownie pudding, Ina Garten recipe, fudgy brownies, chocolate dessert, baked pudding, water bath dessert