If you adore rich, fudgy desserts with just the right amount of ooey-gooey magic, then you are going to fall head over heels for this Ina Garten Brownie Pudding Recipe. It’s more than just a brownie; it’s a decadent pudding that delivers a perfect balance of dense, silky chocolate goodness with a subtle hint of vanilla and a touch of sophistication from optional framboise liqueur. Imagine the deepest chocolate flavor wrapped in a warm, luscious pudding texture that’s perfect for cozy nights or special occasions. Trust me, once you make this, it’s going to become a staple in your dessert repertoire that everyone will beg you to recreate.
Ingredients You’ll Need
Every ingredient in this Ina Garten Brownie Pudding Recipe plays an essential role, creating a symphony of flavor and texture that’s simple yet irresistible. With a handful of kitchen basics, each one chosen carefully, you’ll whip up a dessert that tastes like it took hours but comes together with ease.
- Unsalted butter, 2 sticks: Provides the rich, creamy fat necessary for a tender, melt-in-your-mouth texture.
- Extra-large eggs, 4: Room temperature eggs help achieve the perfect rise and luscious creaminess when beaten with sugar.
- Sugar, 2 cups: Sweetens the pudding while aiding in the light, fluffy consistency of the batter.
- Cocoa powder, 3/4 cup: The star ingredient for that deeply intense chocolate flavor, sifted to combine smoothly.
- All-purpose flour, 1/2 cup: Gives structure to the pudding without weighing it down.
- Vanilla bean or vanilla extract, 1 vanilla bean or 1 tsp: Infuses a warm, aromatic undertone that brightens the chocolate.
- Framboise liqueur, 1 Tbsp (optional): Adds a subtle fruity sophistication that pairs beautifully with chocolate.
- Vanilla ice cream (optional): The perfect creamy contrast when serving this warm pudding.
How to Make Ina Garten Brownie Pudding Recipe
Step 1: Prepare Your Baking Dish and Preheat
Start by preheating your oven to 325°F and lightly buttering a 2-quart oval baking dish (approximately 9 by 12 by 2 inches). Buttering is key—it keeps the pudding from sticking and adds a subtle richness around the edges.
Step 2: Melt the Butter and Cool
Gently melt your unsalted butter, allowing it to cool as you move forward with the other steps. Cool butter ensures the eggs won’t cook or scramble when mixed later.
Step 3: Beat Eggs and Sugar
Using the paddle attachment on your mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes. This step is crucial—you’re incorporating air to create a light, pale yellow, and very thick mixture that serves as the base for the brownie pudding’s fluffy texture.
Step 4: Sift and Add Dry Ingredients
While your eggs and sugar are transforming, sift together the cocoa powder and flour. Once your egg mixture is ready, switch your mixer to low speed. Slowly add in the vanilla, framboise liqueur if you’re using it, followed by the sifted cocoa and flour mixture. Mix gently until just combined to keep the batter light.
Step 5: Incorporate the Butter
With the mixer still on low, slowly pour the cooled melted butter into the batter. Mix only until it’s combined, preserving the luscious texture you need for the final pudding.
Step 6: Prepare for Baking
Pour the brownie batter into your buttered baking dish, then place this dish inside a larger baking pan. Carefully add hot tap water to the larger pan until it reaches about halfway up the sides of the smaller dish. This water bath ensures gentle, even cooking, which is what gives this pudding its unique, custardy texture.
Step 7: Bake and Cool
Bake for exactly one hour. Don’t worry if the center looks under-baked when you test it; the goal is a moist, gooey center with edges pulling away from the dish slightly. Let it cool before serving to allow everything to set perfectly for that impeccable chocolate pudding texture.
How to Serve Ina Garten Brownie Pudding Recipe
Garnishes
Serving your brownie pudding with a scoop of vanilla ice cream is a classic move that balances the rich chocolate with creamy coldness. For an extra touch, sprinkle some flaky sea salt or fresh raspberries on top to add a pop of flavor and color.
Side Dishes
While this dessert is a gem on its own, pairing it with a light fresh fruit salad or a simple bowl of berries can contrast the richness and provide a refreshing balance that keeps your taste buds intrigued from start to finish.
Creative Ways to Present
For an elegant presentation, serve individual portions in wide ramekins or shallow bowls. Drizzle a little raspberry coulis or chocolate sauce artfully over the top. You can even layer the pudding with whipped cream or mascarpone for a luxurious twist that will wow guests.
Make Ahead and Storage
Storing Leftovers
You can store any leftover brownie pudding covered tightly in the refrigerator for up to 3 days. It actually develops even more flavor after resting, just be sure to reheat gently to avoid drying it out.
Freezing
This dessert freezes well if stored in an airtight container. Freeze individual portions for easy indulgence later, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the microwave or a low oven to keep that luscious pudding texture intact. Adding a scoop of ice cream or a dollop of whipped cream right after warming makes it feel fresh and indulgent all over again.
FAQs
Can I make this Ina Garten Brownie Pudding Recipe without a water bath?
The water bath is essential to achieving the gentle, custardy texture of this dessert. Without it, the edges might bake too quickly and the center won’t have that beautiful pudding consistency that makes this recipe special.
What can I substitute for framboise liqueur?
If you don’t have framboise on hand, you can skip it entirely or substitute with a teaspoon of raspberry extract or a tiny bit of fresh raspberry jam for a similar fruity hint.
Is there a gluten-free version of this recipe?
Absolutely! Just replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to sift it with your cocoa powder to avoid clumps.
Can I prepare the batter ahead of time?
While you can prepare the batter ahead, it’s best baked fresh for optimal texture. If you must, mix the batter, cover tightly, and refrigerate for up to 12 hours, then stir gently before baking.
Why does the center look underbaked when I check it?
This is completely normal and exactly what you want. The brownie pudding sets as it cools, so the slightly gooey center is a delicious part of its charm and texture.
Final Thoughts
There’s something wonderfully comforting and elegant about the Ina Garten Brownie Pudding Recipe that keeps me coming back to it time and again. Whether you’re baking for yourself or a crowd, it never disappoints with its luscious texture and deep chocolate flavor. Give it a try—you might just discover your new favorite chocolate dessert to share and savor. Happy baking!
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Ina Garten Brownie Pudding Recipe
- Total Time: 1 hour 15 mins
- Yield: 8 servings
Description
Ina Garten’s Brownie Pudding is a rich, decadent dessert that combines the dense, fudgy texture of a brownie with a pudding-like softness. Baked in a water bath to ensure moistness and a slightly under-baked center, this dessert is perfect served warm with a scoop of vanilla ice cream for an indulgent treat.
Ingredients
Brownie Pudding
- 2 sticks unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, room temperature
- 2 cups sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 vanilla bean or 1 tsp vanilla extract
- 1 Tbsp framboise liqueur (optional)
- Vanilla ice cream for serving (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 325°F (163°C). Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish to ensure the brownie pudding doesn’t stick.
- Melt Butter: Melt the 2 sticks of unsalted butter and set it aside to cool slightly while you prepare the batter.
- Beat Eggs and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the 4 extra-large eggs and 2 cups sugar on medium-high speed for 5 to 10 minutes, until the mixture becomes very thick and light yellow in color, creating a light and airy base.
- Sift Dry Ingredients: Meanwhile, sift together the 3/4 cup cocoa powder and 1/2 cup all-purpose flour to ensure they are well combined and clump-free.
- Combine Mixtures: Reduce the mixer speed to low. Add the seeds from 1 vanilla bean or 1 tsp vanilla extract, and 1 tablespoon framboise liqueur if using, to the egg and sugar mixture. Slowly incorporate the sifted cocoa powder and flour mixture, mixing only until just combined to avoid overmixing.
- Add Butter: With the mixer still on low, slowly pour in the cooled butter and mix again just until everything is combined, ensuring a smooth, homogeneous batter.
- Prepare Water Bath and Bake: Pour the brownie batter into the prepared buttered baking dish and place this dish inside a larger baking pan. Add enough boiling water from the hottest tap to the larger pan so that it comes halfway up the sides of the baking dish. Carefully place in the oven and bake for exactly 1 hour.
- Check Doneness and Cool: After baking, insert a cake tester or skewer into the center; it should come out about 3/4 clean. The center will be very moist and slightly under-baked, which is desired for the pudding-like texture. Allow the brownie pudding to cool before serving.
- Serve: Serve warm or at room temperature with optional vanilla ice cream for a classic accompaniment that balances the rich chocolate flavor.
Notes
- Using a water bath ensures gentle, even cooking and keeps the brownie pudding moist.
- Do not overbake; the center should be slightly under-baked for the pudding-like texture.
- Framboise liqueur is optional but adds a subtle fruity note that enhances the chocolate.
- Make sure eggs are at room temperature for better aeration when beating.
- Vanilla bean seeds offer a more intense flavor than extract but either can be used.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
