Ina Garten Brownie Pudding (Printable)

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

# Components:

→ Chocolate Mixture

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

→ Batter

03 - 4 large eggs, at 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

# Method:

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, stirring until smooth. Remove from heat and let 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 kosher salt, then pour in cooled chocolate mixture, mixing until just combined.
05 - Sift together flour and cocoa powder. Gently fold into batter with spatula until just incorporated.
06 - Pour batter into prepared baking dish. Place dish in larger roasting pan and add hot tap water halfway up sides of baking dish. Bake 1 hour until top is set and crackly but center remains soft and pudding-like.
07 - Remove dish from water bath and cool at least 15 minutes. Serve warm, ideally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • It looks fancy and dramatic but requires just one bowl and basic technique, so you can actually pull it off on a weeknight.
  • The contrast between the crackly top and molten center feels like a small indulgence without hours of fuss.
  • It's the kind of dessert that makes people think you've done something more complicated than you actually have.
02 -
  • Do not overbake this; the center staying soft is the whole point, not a sign something went wrong.
  • Room temperature eggs are non-negotiable because they incorporate smoothly and give you that rise you need for the crackly top.
  • The water bath might seem fussy, but it's what keeps the pudding center silky instead of cakey.
03 -
  • Sift the flour and cocoa together before folding to prevent lumps and ensure an even crumb.
  • Don't skip cooling the melted chocolate slightly—hot chocolate hitting cold eggs will start to set and create lumps.
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