Description

Experience the warm, gooey goodness of Ina Garten’s Brownie Pudding. This simple dessert combines rich chocolate with a silky pudding center, making it perfect for cozy nights or elegant gatherings. Whether served alone or with a scoop of vanilla ice cream, this indulgent treat is sure to delight everyone at the table.

Ingredients

Scale

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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Instructions

Preheat the oven to 325°F and butter a 2-quart baking dish.
Melt the butter and let it cool slightly.
Beat the eggs, vanilla, and sugar until thick and fluffy.
Sift together cocoa powder, flour, and salt, then slowly add to the egg mixture.
Incorporate the cooled butter until smooth.
Pour the batter into the prepared dish and place it in a roasting pan.
Fill the roasting pan with hot water halfway up the brownie's sides.
Bake for 55-60 minutes until the edges are set and the center jiggles.
Cool for 10-15 minutes and serve with vanilla ice cream.

Notes

Use unsalted butter for better control of sweetness.
Room temperature eggs help create a smoother batter.
For gluten-free options, substitute all-purpose flour with a gluten-free blend.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 38g
Sodium: 150mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg