Ina Garten Brownie Pudding (Printable)

A rich chocolate dessert featuring crackly top and luscious molten center with vanilla cream option.

# 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

# Directions:

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 together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Using a stand mixer fitted with a paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until mixture is thick, pale, and ribbon-like.
04 - Reduce mixer speed to low; add vanilla extract and kosher salt. Gradually mix in the slightly cooled chocolate mixture until just combined.
05 - Sift together all-purpose flour and cocoa powder, then gently fold into batter with a spatula just until incorporated.
06 - Pour batter into prepared baking dish. Place dish inside a larger roasting pan. Add hot tap water to the roasting pan until water reaches halfway up the sides of the baking dish to create a water bath.
07 - Bake for 1 hour until the top is set and crackly but the center remains soft and pudding-like.
08 - Remove baking dish from water bath and cool at least 15 minutes. Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • The contrast between the crackly, set top and the gooey pudding center creates a textural surprise that feels fancy without being fussy.
  • It bakes in a water bath, which sounds intimidating but actually guarantees that creamy, custard-like middle every single time.
  • You can have it on the table in about an hour and a half, making it perfect for when you want to feel impressive but not spend all day cooking.
02 -
  • The pudding must stay gooey in the center—this is not a fudgy brownie in the traditional sense, and overbaking it destroys the whole point. I learned this the hard way by assuming five extra minutes wouldn't hurt.
  • Room-temperature eggs and patience with the beating step are non-negotiable. Skipping either one results in a denser, less silky pudding that tastes good but lacks that signature molten quality.
03 -
  • Tent the larger roasting pan with foil if your oven tends to brown tops too quickly; the pudding's center matters more than a deep color.
  • Don't skip the cooling step—even 15 minutes allows the structure to set just enough that you can serve it without it collapsing, and it still tastes warm and indulgent.
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