Ina Garten Brownie Pudding Recipe

This Ina Garten Brownie Pudding Recipe is a rich and gooey dessert, which uses Dutch cocoa and real butter. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.

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Ina Garten Brownie Pudding Recipe Ingredients

• 1 cup (2 sticks) unsalted butter
• 4 extra-large eggs, at room temperature
• 2 cups granulated sugar
• ¾ cup Dutch-processed cocoa powder (unsweetened)
• ½ cup all-purpose flour
• 1 tablespoon vanilla extract
• Optional: Vanilla ice cream or whipped cream for serving

How To Make Ina Garten Brownie Pudding

1. Preheat the oven: Preheat to 325°F (163°C). Grease a 2-quart oval or rectangular baking dish with butter.
2. Melt the butter: In a saucepan or microwave-safe bowl, melt the butter. Let it cool slightly.
3. Beat eggs and sugar: Using a stand mixer or hand mixer, beat the eggs and sugar on medium-high for 5–10 minutes, until thick and pale.
4. Add dry ingredients and butter: Lower the mixer speed and add cocoa powder, flour, vanilla extract, and melted butter. Mix until just combined—do not overmix.
5. Prepare water bath and bake: Pour batter into prepared dish. Place the dish in a larger roasting pan. Pour hot tap water into the pan until it reaches halfway up the sides of the baking dish.
6. Bake the pudding: Bake at 325°F for exactly 1 hour. The top should form a crisp crust, while the inside remains soft and gooey.
7. Cool and serve: Let rest for 10–15 minutes. Scoop into bowls and serve warm with ice cream or whipped cream.

Recipe Tips

• How do I know it’s done?
  The top should be set like a brownie, but the inside should be soft like pudding.
• Can I use regular cocoa powder?
  Dutch-processed cocoa gives a smoother flavor, but unsweetened natural cocoa works too.
• Why use a water bath?
  It helps the pudding bake gently, preventing overcooking and keeping the center gooey.
• Can I make this ahead of time?
  Bake and store at room temp for a few hours. Reheat individual portions in the microwave.
• What if I don’t have extra-large eggs?
  Use 4 large eggs and add 1 tablespoon of extra egg white.

What To Serve With Brownie Pudding

This warm dessert pairs beautifully with:

• Vanilla ice cream
• Fresh whipped cream
• Chocolate shavings or sauce
• Berries or sliced bananas
• A dusting of powdered sugar

How To Store Brownie Pudding

Refrigerate: Store covered in the fridge for up to 3 days.
Reheat: Warm individual servings in the microwave for 15–30 seconds before serving.
Freeze: Not recommended, as texture may change.

Brownie Pudding Nutrition Facts

Estimated per serving (1 of 8):

• Calories: ~480
• Carbohydrates: ~58g
• Protein: ~5g
• Fat: ~26g
• Saturated Fat: ~15g
• Sugar: ~44g
• Sodium: ~100mg

Nutrition information is estimated and may vary based on ingredients and methods used.

FAQs

Can I bake this in individual ramekins?
Yes, adjust baking time to about 35–40 minutes. Use a water bath for best texture.

Can I double the recipe?
Yes, use a larger baking dish and extend baking time by 10–15 minutes.

Do I need to cover the dish while baking?
No, bake uncovered so the top gets that crackly brownie texture.

Can I add chocolate chips or nuts?
Sure! Fold in ½ cup of chocolate chips or chopped nuts just before baking.

Is it supposed to be runny in the middle?
Yes! The center should stay soft and pudding-like—this is part of the magic.

Try More Recipes:

• Ina Garten Pear Tart Recipe
• Ina Garten Pumpkin Pie Recipe
• Ina Garten Red Velvet Cupcakes Recipe