Name: Ina Garten’s Brownie Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup butter; 4 large eggs; 1 tablespoon vanilla extract; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 tsp salt; 1 tablespoon raspberry liqueur (optional); Vanilla ice cream (for serving)

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There’s something simply divine about the way a warm dessert fills the room with a rich, chocolate aroma and beckons you closer, revealing its luscious, gooey interior. Ina Garten’s Brownie Pudding is precisely that kind of treat — a decadent fusion of a fudgy brownie and a silky chocolate pudding. When you cut into its slightly crusty top, you’re met with a creamy, molten center that oozes out, urging you to dig in. Picture yourself curling up on a chilly evening, spooning this warm dessert into a bowl, and watching it melt beneath a scoop of vanilla ice cream as it slowly melts beside it.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ina Garten’s Brownie Pudding
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ina Garten’s Brownie Pudding

I remember the first time I made this delightful dish for a friend’s gathering. The laughter and joy were palpable as everyone eagerly scooped their servings, their faces lighting up with each velvety bite. The warm, comforting texture is perfect for those cozy evenings, or even an elegant dinner party. With ingredients easily found in your pantry, rejoice in the fact that you can whip up a dessert that feels special and indulgent with just a bit of effort. Get ready for a sweet adventure, because this delightful dessert deserves a spot on your table tonight!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and an hour in the oven, it’s so easy to make.
Irresistible Flavor: Imagine the intense chocolate flavor balanced with a silky, gooey center — pure bliss!
Eye-Catching Appeal: The warm, inviting look makes it an impressive addition to any meal or gathering.
Flexible Serving: Perfect for a cozy family night or a fancy dessert at an elegant dinner party.
Diet-Friendly Options: You can make it gluten-free by substituting the flour or even add a touch of raspberry liqueur for a fruity twist.

Ingredients You’ll Need

1 cup butter: Always go for unsalted to better control the sweetness. Melt it for that deep, rich flavor, and save a bit for greasing.
4 large eggs: Room temperature eggs will help everything blend smoothly, ensuring a perfect consistency.
1 tablespoon vanilla extract: Pure extract has wonderful flavor complexity, or use seeds from a vanilla bean if you’re feeling fancy.
2 cups granulated sugar: This sweetens the pudding while helping create that glossy crust on top.
3/4 cup unsweetened cocoa powder: Opt for high-quality cocoa powder for a deeper chocolate flavor; it’s the star of the show!
1/2 cup all-purpose flour: Adds just enough structure while keeping that gooey center intact. You can swap with a gluten-free blend if needed.
1/4 tsp salt: A little pinch enhances the sweetness and balances the flavors perfectly.
1 tablespoon raspberry liqueur (optional): This little splash of flavor really elevates the chocolate taste and adds an unexpected twist.
Vanilla ice cream (for serving): A must-have topping that complements the warm brownie pudding perfectly.

How to Make Ina Garten’s Brownie Pudding

Preheat and Prepare: Begin by preheating your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish; this will help the pudding slide out seamlessly once baked. Set the dish aside for now, as we’ll pour the glorious batter into it shortly!

Melt the Butter: In a small saucepan over low heat or in the microwave, melt the cup of unsalted butter. Keep an eye on it so it doesn’t boil; we want it just melted and then allow it to cool down to room temperature. This is key to achieving that silky texture in our pudding.

Beat the Eggs with Sugar: In a stand mixer with a paddle attachment (or with a hand mixer if that’s what you have), beat the eggs, vanilla, and granulated sugar together at medium-high speed for about 5 to 10 minutes. This is the step that truly matters, as it creates a thick and fluffy mixture that gives our brownie pudding its charming texture.

Combine Dry Ingredients: In a separate bowl, sift together the cocoa powder and flour, then blend in the salt. Add this dry mix slowly into the egg-sugar mixture along with the raspberry liqueur if you decided to include it. Mix just until incorporated to avoid overworking the batter; you want it smooth, but not overly whipped!

Incorporate the Butter: With the mixer still running at a low speed, drizzle in the cooled melted butter. Mix gently until fully combined, and the batter appears luxuriously smooth. This step ensures a beautiful, fissured top to your brownie pudding once it’s baked.

Pour and Bake: Now, pour the luscious batter into your prepared baking dish. Place this dish inside a larger roasting pan with high sides, then carefully fill the roasting pan with hot tap water about halfway up the sides of the brownie dish. This water bath helps cook the brownie pudding gently, keeping that gooey center intact. Bake for 55-60 minutes; while the edges should be set and slightly pulling away from the sides, the center will look deliciously jiggly — trust that this is the goal!

Cool Down and Serve: Once done, take the brownie pudding out of the oven and let it cool for about 10-15 minutes. While you wait, scoop your favorite vanilla ice cream into bowls, waiting happily to top this warm indulgence. Slice into the brownie pudding, serve warm, and watch as the gooey center becomes the star of the dessert show!

Storing & Reheating

To store your brownie pudding, allow it to cool completely before covering it with plastic wrap and keeping it at room temperature for up to 2 days. If you want it to last longer, transfer it to an airtight container and refrigerate for about 5 days. For freezing, slice portions and wrap them individually in plastic wrap before placing them in a freezer-safe container, where they can live for up to 3 months. When it’s time to reheat, just pop a portion in the microwave for 20-30 seconds, restoring some of that molten goodness, although the texture might be slightly different after thawing.

Chef’s Helpful Tips

Avoid overmixing after adding the dry ingredients; this will keep your brownie pudding light and airy.
Use room temperature eggs and cooled butter for proper emulsification, resulting in a smooth batter.
Pay attention to baking time. Pull it out when edges are set but the center is jiggly for that perfect gooeyness.
If you’re feeling creative, mix in toasted nuts or chocolate chunks for added texture.
This dessert can be prepared a day ahead (minus the ice cream) to save time when hosting!

When you whip up this Ina Garten’s Brownie Pudding, you’re not just creating dessert — you’re crafting sweet memories. This indulgent treat invites you to enjoy its warm, gooey glory while celebrating the joyful moments shared around the table. So go ahead and try it out; your taste buds will thank you!

Recipe FAQs

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. Just make sure your cocoa powder is also gluten-free, and you’ll enjoy this fantastic dessert without any wheat!

What’s the best way to reheat leftover brownie pudding?

The best way to reheat it is by using a microwave for about 20-30 seconds. This will help regain its gooey center. Keep an eye on it to prevent over-heating, which might dry it out.

Can I make this dessert ahead of time?

Yes, you can prepare the batter in advance, keeping it in the refrigerator (covered) for up to 24 hours before baking. This way, you can enjoy its warm, fresh-out-of-the-oven charm with minimal fuss on the day of serving.