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.
Servings 6 Servings
Calories 649kcal
Equipment
- 2-Quart Shallow Baking Dish
- Stand Mixer or hand mixer
- Sifter or fine-mesh sieve
- Rubber Spatula or wooden spoon
- Saucepan or microwave-safe bowl
- Large Roasting Pan
- Kettle or saucepan
- Cooling Rack
- Ice Cream Scoop
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
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.
Video
Nutrition
Calories: 649kcal | Carbohydrates: 81g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 67mg | Potassium: 243mg | Fiber: 4g | Sugar: 67g | Vitamin A: 1168IU | Calcium: 49mg | Iron: 3mg