Ina Garten Brownie Pudding (Printable Version)

A rich dessert with a crackly brownie top and a gooey molten center, ideal for chocolate enthusiasts.

# What You'll Need:

→ Chocolate Mixture

01 - 8 oz unsalted butter
02 - 6 oz semisweet chocolate, chopped

→ Batter

03 - 4 large eggs, room temperature
04 - 2 cups granulated sugar
05 - 1/2 cup all-purpose flour
06 - 2 tbsp unsweetened cocoa powder
07 - 2 tsp vanilla extract
08 - 1/4 tsp kosher salt

→ For Serving (optional)

09 - Vanilla ice cream or lightly sweetened whipped cream

# Steps to Follow:

01 - Preheat oven to 325°F. Butter a 2-quart baking dish and set aside.
02 - In a heatproof bowl over simmering water, melt butter and semisweet chocolate together, stirring until smooth. Remove from heat and cool slightly.
03 - Using a stand mixer fitted with paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until thick, pale, and ribbon-like.
04 - Reduce mixer speed to low. Add vanilla extract and salt, then pour in cooled chocolate mixture; mix until just combined.
05 - Sift together flour and cocoa powder. Gently fold into batter with a spatula until just incorporated.
06 - Pour batter into prepared baking dish. Place dish in larger roasting pan and add hot tap water until it reaches halfway up sides of baking dish.
07 - Bake for 1 hour until top is set and crackly but center remains soft and pudding-like.
08 - Remove from water bath, cool for at least 15 minutes. Serve warm, ideally with vanilla ice cream or whipped cream.

# Additional Tips::

01 -
  • The contrast between a crispy, crackled top and a velvety molten center feels like two desserts in one.
  • It comes together in just 15 minutes of prep, but tastes like you spent hours in the kitchen.
  • It's the kind of dish that makes people pause mid-conversation to say, 'What is this?'
02 -
  • The center should jiggle slightly when the dish is shaken at the 1-hour mark—this isn't underdone, it's perfect.
  • Room-temperature eggs are non-negotiable; cold eggs won't whip properly and you'll lose the essential lightness.
  • A water bath feels fussy, but it's the difference between a gooey pudding and a dry, overcooked brownie.
03 -
  • Make sure your baking dish is buttered generously all the way up the sides—no sticking allowed on this one.
  • The oven temperature of 325°F is lower than you'd expect, and it matters; a hotter oven will set the center before the outside has time to crackle.
  • If doubling the recipe, use a larger baking dish and add about 10–15 minutes to the baking time.
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