Ina Garten Brownie Pudding

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Full credit where it’s due: this wildly indulgent Brownie Pudding comes straight from Ina Garten (aka the Barefoot Contessa herself), and it’s one of those iconic desserts that deserves zero tinkering. I’m sharing it exactly as written because when something is this good, you simply don’t mess with it. You just bake it and bask

Jump to recipe

Full credit where it’s due: this wildly indulgent Brownie Pudding comes straight from Ina Garten (aka the Barefoot Contessa herself), and it’s one of those iconic desserts that deserves zero tinkering. I’m sharing it exactly as written because when something is this good, you simply don’t mess with it. You just bake it and bask in its glory.

Why This Is Delish

This brownie pudding is perfect for when brownies feel too basic but lava cake feels like too much pressure. It’s rich, dramatic, unapologetically gooey, and absolutely begging to be served warm with vanilla ice cream and whipped cream. If you’re a chocolate person at all, you’re going to want to clear your schedule.

How to Make Ina Garten’s Brownie Pudding

Preheat oven to 325°F (160°C) and butter a shallow 2-quart baking dish.

Melt butter and let cool. Beat eggs and sugar in a mixer until very thick and pale (about 5–10 minutes).

Sift cocoa powder and flour together. Add vanilla bean seeds or extract, optional framboise, and dry ingredients to egg mixture

Slowly pour in cooled butter and mix just until combined. Pour batter into dish and place dish in a larger pan filled halfway with hot water (water bath).

Bake exactly 1 hour. The edges should be set and the center very gooey (like pudding). Cool slightly and serve with vanilla ice cream & whipped cream.

Substitutions For Your Dietary Needs

Dairy-free: Swap the butter for a high-quality dairy-free butter substitute. Serve with dairy-free vanilla ice cream or coconut whipped cream.
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. The texture stays rich and gooey.
Less sweet: Reduce the sugar slightly (by about ¼ cup), but know this will affect the classic crackly top.

Recipe Hacks & Tips

Do not over bake. The magic is in the gooey center, set edges, and jiggly middle.
Beat the eggs and sugar well. This step is crucial for structure and that signature pudding-meets-brownie texture.
Let the butter cool slightly before adding it so you don’t scramble the eggs.
Use the water bath. It helps the pudding bake gently and evenly, keeping the center molten instead of cakey.
Serve it warm. This dessert is at its absolute peak when slightly warm and spoonable.

Serve These Delicious Dishes

How to Store Leftovers

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions gently in the microwave or in a low oven until just warmed through.

Common Questions

Is this brownie pudding supposed to be gooey in the middle?

Yes. That soft, molten, pudding-like center is the whole point. The edges should be set and slightly crisp, while the center stays rich, dark, and spoonable. If it looks underbaked, you’re probably doing it right.

Can I make this ahead of time?

You can bake it a few hours ahead and let it sit at room temperature. Before serving, warm it gently in a low oven (around 300°F) until just heated through. It won’t be quite as molten as fresh, but still extremely delish.

Do I really need a water bath?

Yes—don’t skip it. The water bath helps the pudding bake evenly and keeps the center from fully setting. It’s what gives you that signature brownie-meets-pudding texture.

What kind of cocoa powder should I use?

Use a good-quality unsweetened cocoa powder. Natural or Dutch-processed both work here, but Dutch-processed will give you a deeper, darker chocolate flavor.

How do I know when it’s done baking?

Bake it exactly one hour. The edges should look set and slightly puffed, but the center should still jiggle and look glossy. Do not wait for the middle to firm up—you’ll regret it.

Ina Garten Brownie Pudding

Ina Garten Brownie Pudding is the ultimate chocolate dessert hybrid—part brownie, part molten pudding, and 100% indulgent. Adapted directly from Ina Garten, it bakes up with crisp, crackly edges and a rich, gooey center that’s meant to be spooned, not sliced. Serve it warm with vanilla ice cream and whipped cream.

Print It Pin It

Prep Time:15

Cook Time:1

Total Time:1 15

Yields: Servings

Ingredients

2 Sticks Unsalted Butter plus extra for greasing
4 XL Eggs
2 Cups Sugar
¾ Cup Cocoa Powder
½ Cup All-purpose Flour
1 Tablespoon Vanilla Bean Extract or seeds from a vanilla bean
Vanilla Ice Cream & Whipped Cream for serving

Equipment

2-Quart Shallow Baking Dish
Large Mixing Bowl
Stand Mixer or hand mixer
Sifter or fine-mesh sieve
Rubber Spatula or wooden spoon
Measuring Cups & Spoons
Saucepan or microwave-safe bowl
Large Roasting Pan
Kettle or saucepan
Cooling Rack
Ice Cream Scoop

Instructions

Preheat oven to 325°F (160°C) and butter a shallow 2-quart baking dish.
Melt butter and let cool.
Beat eggs and sugar in a mixer until very thick and pale (about 5–10 minutes).
Sift cocoa powder and flour together.
Add vanilla bean seeds or extract, optional framboise, and dry ingredients to egg mixture
Slowly pour in cooled butter and mix just until combined.
Pour batter into dish and place dish in a larger pan filled halfway with hot water (water bath).
Bake exactly 1 hour. The edges should be set and the center very gooey (like pudding).
Cool slightly and serve with vanilla ice cream & whipped cream.