Ina Garten Brownie Pudding (Printable)

Decadent chocolate treat featuring a crackly top and luscious molten center.

# 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 tablespoons unsweetened cocoa powder
07 - 2 teaspoons vanilla extract
08 - 1/4 teaspoon kosher salt

→ For Serving (optional)

09 - Vanilla ice cream or lightly sweetened whipped cream

# Directions:

01 - Preheat the oven to 325°F. Butter a 2-quart baking dish and set aside.
02 - In a heatproof bowl set over simmering water, melt the butter with semisweet chocolate, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Using a stand mixer fitted with the 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 slowly add the cooled chocolate mixture, mixing just until combined.
05 - Sift together all-purpose flour and cocoa powder. Fold gently into the batter with a spatula until just incorporated.
06 - Pour batter into the prepared baking dish. Place this dish inside a larger roasting pan. Fill the roasting pan with hot tap water up to halfway up the smaller dish’s sides to create a water bath. Bake for 1 hour until the top is set and crackly but the center remains soft.
07 - Remove from the water bath and allow to cool for at least 15 minutes. Serve warm, optionally accompanied by vanilla ice cream or whipped cream.

# Expert Tips:

01 -
  • The contrast between the fudgy brownie crust and the creamy pudding center is pure chocolate indulgence.
  • It looks restaurant-worthy but comes together in just 15 minutes of prep work.
  • Somehow it feels fancy enough for guests yet simple enough for a quiet night in.
02 -
  • The pudding center is intentionally gooey—do not overbake out of fear; the jiggle is the whole point.
  • Room-temperature eggs whip to a greater volume than cold ones, so don't skip that step even if it seems fussy.
  • The water bath regulates temperature and prevents the edges from setting too hard before the center cooks.
03 -
  • Don't skip the water bath—it's the difference between a dry cake and a gooey pudding.
  • The moment the timer goes off, the top should look set but the center slightly underdone, which sounds wrong but tastes transcendent.
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