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
