Ina Garten Brownie Pudding

Ina Garten Brownie Pudding has a delicate, crackly crust and a rich, fudgy center—like a cross between a brownie and a super moist chocolate cake. Serve warm with vanilla ice cream!

Course Dessert

Cuisine American

Keyword Ina Garten brownie pudding, brownie pudding, Barefoot Contessa brownie pudding, baked chocolate pudding

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 496kcal

Author Kathleen

Ingredients

1 cup unsalted butter plus more for greasing the baking dish
4 large eggs at room temperature
1 large egg yolk at room temperature
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon table salt
seeds from one vanilla bean or 1 tablespoon vanilla extract
1 tablespoon framboise liqueur optional
vanilla ice cream for serving

US Customary - Metric

Instructions

Prep the oven and baking dish. Preheat the oven to 325°F (163ºC). Butter a 2-quart baking dish. Melt the butter (1 cup) and set it aside to cool slightly.
Whip the eggs and sugar. Add the eggs (4), egg yolk (1), and sugar (2 cups) to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for about 7 minutes, until the mixture is very thick, pale yellow, and substantially increased in volume. When you lift the paddle, the mixture should fall back into the bowl in a thick ribbon that briefly sits on the surface before disappearing
Combine the dry ingredients. While the eggs are whipping, sift the cocoa powder (3/4 cup), flour (1/2 cup), and salt (1/2 teaspoon) together into a separate bowl.
Finish the batter. Turn the mixer to low. Add the vanilla bean seeds or vanilla extract (1 tablespoon) and framboise (1 tablespoon), if using. Gradually add the cocoa-flour mixture and mix only until the dry ingredients disappear.
Add the butter. With the mixer running on low, slowly pour in the cooled melted butter. Stop mixing as soon as the batter is evenly combined.
Pour the batter into the prepared baking dish.
Prepare the water bath and bake. Place the baking dish in a larger roasting pan. Set it on the oven rack, then carefully pour very hot water into the roasting pan to come halfway up the sides of the baking dish.
Bake. Bake for about 45-55 minutes. The top should be set with a thin brownie-like crust, while the center still has a noticeable soft jiggle when the dish is gently moved. It should not look liquid or slosh. The pudding underneath the crust will still be very soft and molten; don’t bake until the center feels firm. A tester inserted a couple of inches from the edge should come out with moist crumbs, but not wet batter. This soft center is intentional and creates the pudding-like texture.
Cool briefly and serve. Remove the baking dish carefully from the water bath and allow the brownie pudding to cool enough to settle slightly. Spoon it into bowls while still warm and serve with vanilla ice cream.

Notes

Use the paddle attachment, not the whisk. The paddle gives the eggs enough aeration for that thin brownie crust while keeping the pudding underneath rich and dense. A whisk can incorporate too much air and make the pudding cakier.
Give the eggs and sugar enough mixing time. Look for the thick, pale appearance described in the instructions. This is an important part of the method.
Keep mixing brief once the flour goes in. Combine the batter thoroughly, then stop. Check the bottom and sides of the bowl for any unmixed ingredients.
Use the water bath as directed. It supplies gentler heat around the baking dish, but it doesn’t make the pudding impossible to overbake.
Use the clock and the doneness cues together. Pan shape, batter depth, and oven differences can affect when the dessert reaches the right texture.

Nutrition