Ina Garten Chocolate Brownie Pudding Recipe

Introduction

Ina Garten’s Chocolate Brownie Pudding is a rich and decadent dessert that perfectly balances a crisp top with a soft, pudding-like center. This comforting treat is simple to make and sure to satisfy any chocolate lover’s craving.

Ingredients

• ½ pound (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, at room temperature
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 tablespoon espresso powder (optional, enhances chocolate flavor)
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 325°F (163°C) and butter a 9×13-inch baking dish.
2. Step 2: In a large bowl, beat the eggs and sugar with an electric mixer for 5-10 minutes until the mixture is pale and thick.
3. Step 3: Mix in the vanilla extract and melted butter until well combined.
4. Step 4: In a separate bowl, sift together the cocoa powder, flour, espresso powder, and salt.
5. Step 5: Gently fold the dry ingredients into the egg mixture until just combined.
6. Step 6: Spread the batter evenly in the prepared baking dish.
7. Step 7: Place the baking dish inside a larger pan and pour hot water around it until it reaches halfway up the sides.
8. Step 8: Bake for 55-65 minutes, until the top is crisp but the center remains soft and pudding-like.
9. Step 9: Let the pudding sit for at least 10 minutes before scooping. Serve warm with ice cream or whipped cream.

Tips & Variations

• Using espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
• Be sure to use room temperature eggs to ensure the batter whips properly and creates a light texture.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
• For added texture, consider folding in chopped nuts or chocolate chips before baking.

Storage

Store leftover brownie pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This dessert is best enjoyed warm but can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend in equal amounts. This will maintain the texture while making it safe for gluten-sensitive diets.

Is the water bath necessary?

The water bath helps the pudding cook evenly and prevents the edges from overbaking while keeping the center soft and fudgy. It’s recommended but not absolutely required if you monitor baking time carefully.

Ina Garten Chocolate Brownie Pudding Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

Ina Garten’s Chocolate Brownie Pudding is a rich, fudgy dessert that combines the deep flavor of cocoa with a creamy, pudding-like texture. Baked in a water bath to ensure moistness, this decadent treat features a crisp top and a soft, luscious center, perfect for serving warm with ice cream or whipped cream.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 55-65 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ pound (2 sticks) unsalted butter, melted and cooled
• 4 large eggs, at room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract

Dry Ingredients

• ¾ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 tablespoon espresso powder (optional, enhances chocolate flavor)
• ¼ teaspoon salt

Instructions

1. Preheat the oven: Set the oven to 325°F (163°C) and butter a 9×13-inch baking dish to prepare it for the batter.
2. Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and granulated sugar together for 5 to 10 minutes until the mixture becomes pale in color and thick in texture, helping to aerate the batter.
3. Add vanilla and butter: Stir in the pure vanilla extract and melted, cooled butter into the egg and sugar mixture until fully combined.
4. Sift dry ingredients: In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, espresso powder, and salt to ensure even distribution and to avoid lumps.
5. Combine wet and dry ingredients: Gently fold the sifted dry ingredients into the wet mixing bowl until just combined, being careful not to overmix to maintain a tender texture.
6. Pour into baking dish: Spread the batter evenly in the prepared buttered 9×13-inch baking dish for uniform baking.
7. Bake in a water bath: Place the baking dish inside a larger pan or roasting pan. Pour hot water around the dish until it reaches halfway up the sides to create a water bath, which will provide gentle, even heat for moist pudding.
8. Bake until set: Bake the brownie pudding for 55 to 65 minutes until the top is crisp while the center remains soft and pudding-like, indicating it’s perfectly cooked but still moist inside.
9. Cool slightly before serving: Allow the pudding to rest for at least 10 minutes after removing from the oven. Serve warm with ice cream or whipped cream for a delightful dessert experience.

Notes

• Using room temperature eggs helps in achieving a better mix and aeration.
• The espresso powder is optional but enhances the depth of chocolate flavor.
• Be careful not to overbake; the center should stay soft and pudding-like.
• The water bath is essential to ensure even, gentle baking and prevent cracking.
• Serve warm immediately after slight cooling for the best texture and flavor.

Keywords: Ina Garten, chocolate brownie pudding, fudgy brownies, baked pudding, chocolate dessert