Introduction

Ina Garten’s Brownie Pudding is a rich, fudgy dessert that’s both comforting and elegant. It combines the deep chocolate flavor of brownies with a soft, pudding-like center that melts in your mouth. Perfect for any occasion, it pairs beautifully with a scoop of vanilla ice cream.

A white bowl holds two layers: the bottom layer is a dark brown, moist chocolate brownie with a slightly cracked surface, and the top layer is a creamy, off-white scoop of vanilla ice cream with a smooth texture, placed slightly off-center on the brownie. In the background, a white dish filled with more brown chocolate dessert is blurred, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 teaspoon 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 the sifted mixture to the egg mixture along with the raspberry liqueur (if using). Mix on low speed just until combined; don’t 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. The brownie pudding is best served warm, scooped into bowls and topped with vanilla ice cream.

Tips & Variations

Use room temperature eggs to help achieve a fluffy, airy batter.

Sift the cocoa and flour thoroughly to avoid lumps and ensure even texture.
Substitute raspberry liqueur with a teaspoon of instant espresso powder for a mocha twist.
Serve with fresh berries for added brightness and contrast.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave to bring back its warm, pudding-like texture. For best results, add a scoop of vanilla ice cream when serving again.

How to Serve

A close-up view shows a silver spoon holding a scoop of soft, moist dark brown chocolate cake with a layer of light creamy vanilla ice cream below it. The spoon is above a white baking cup filled with more chocolate cake and ice cream visible inside. The whole scene is set on a white marbled surface that softly blurs into the background, emphasizing the textures of the cake’s crumb and ice cream’s smoothness. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this brownie pudding ahead of time?

Yes, you can prepare it a day in advance and reheat it before serving. Just be sure to cover it well and warm it gently to avoid drying it out.

What if I don’t have raspberry liqueur?

The raspberry liqueur is optional and adds a subtle fruity note. You can omit it entirely, or replace it with a teaspoon of vanilla or a splash of other flavored liqueurs like coffee or orange for a different twist.