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Ina Garten’s Brownie Pudding Recipe

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★★★★★

4.6 from 385 reviews

Ina Garten’s Brownie Pudding is a decadent, fudgy dessert that combines the rich flavors of a brownie with the light, custardy texture of a pudding. Baked in a water bath to achieve a beautifully underbaked, jiggly center with set edges, this dessert is best served warm with a scoop of vanilla ice cream for a perfect balance of flavors and textures.

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)

For Serving

  • Vanilla ice cream

Instructions

  1. Preheat and prepare dish: Preheat your oven to 325°F (163°C). Generously butter a 2-quart oval or rectangular baking dish and set it aside to prevent sticking.
  2. Melt butter: Melt the butter gently in a small saucepan over low heat or use the microwave. Allow the melted butter to cool to room temperature before incorporating into the batter.
  3. Beat eggs and sugar: Using a stand mixer with the paddle attachment or 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 aeration is essential for the final texture.
  4. Sift dry ingredients and combine: Sift together the cocoa powder and flour, then add the salt. Add this dry mixture and the raspberry liqueur (if using) to the egg mixture. Mix on low speed just until combined; avoid overmixing to maintain fluffiness.
  5. Add melted butter: With the mixer running on low speed, slowly pour in the cooled melted butter. Mix just until the batter is smooth and fully incorporated.
  6. Set up water bath: Pour the batter into the prepared baking dish. Place this dish inside a larger roasting pan with high sides. Carefully pour very hot tap water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath for gentle, even baking.
  7. Bake: Bake in the preheated oven for 55 to 60 minutes. The edges should be set and beginning to pull away from the sides, while the center remains underbaked and jiggly — this ensures a pudding-like texture. Do not overbake.
  8. Cool and serve: Remove the pudding from the oven and allow it to cool for 10 to 15 minutes. Serve warm, scooping into bowls and topping with vanilla ice cream for an indulgent dessert experience.

Notes

  • Room temperature eggs help create a fluffy and stable batter.
  • Whipping the eggs and sugar thoroughly is crucial for the pudding’s unique texture.
  • Using a water bath prevents the pudding from cooking too quickly and ensures a custardy center.
  • If raspberry liqueur is not available or desired, it can be omitted without affecting the core recipe.
  • Serve promptly after cooling for optimal warm texture paired with cold ice cream.

Keywords: brownie pudding, Ina Garten recipe, chocolate dessert, water bath brownie, fudgy pudding, warm dessert, vanilla ice cream topping

Find it online: https://thefoodrecipe.com/ina-gartens-brownie-pudding-recipe/