Ina Garten Chocolate Brownie Pudding Recipe
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.
- 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
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
- 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.
- 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.
- Add vanilla and butter: Stir in the pure vanilla extract and melted, cooled butter into the egg and sugar mixture until fully combined.
- 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.
- 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.
- Pour into baking dish: Spread the batter evenly in the prepared buttered 9×13-inch baking dish for uniform baking.
- 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.
- 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.
- 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
