If you are looking for a dessert that beautifully combines the fudgy richness of brownies with the creamy softness of pudding, the Ina Garten Brownie Pudding Recipe is an absolute must-try. This comforting treat offers a luscious, crackly top with an irresistibly moist and tender center that melts in your mouth. Each bite delivers not only deep chocolate flavor but also a texture that feels like a warm, cozy hug. Whether you’re sharing it with family or treating yourself on a quiet evening, this dessert truly captures the best of both worlds in the simplest way possible.
Ingredients You’ll Need
The magic of the Ina Garten Brownie Pudding Recipe lies in its straightforward yet carefully selected ingredients. Each one plays a vital role, from the creamy butter that adds richness, to the cocoa and semisweet chocolate providing that intense chocolate kick. The eggs and sugar bring lightness and sweetness, while the flour and cocoa powder ensure just the right balance of structure and softness in every bite.
- 8 oz unsalted butter: Gives a silky texture and rich flavor without overpowering saltiness.
- 6 oz semisweet chocolate, chopped: Ensures deep, melt-in-your-mouth chocolate decadence.
- 4 large eggs, at room temperature: Provide lift and the perfect custard-like texture.
- 2 cups granulated sugar: Sweetens and helps create the delightful crackly top crust.
- 1/2 cup all-purpose flour: Offers just enough structure to hold the brownie pudding together.
- 2 tbsp unsweetened cocoa powder: Adds an extra layer of intense chocolate flavor and color.
- 2 tsp vanilla extract: Brightens and rounds out the chocolate notes wonderfully.
- 1/4 tsp kosher salt: Balances sweetness and enhances overall flavor complexity.
- Vanilla ice cream or lightly sweetened whipped cream: Perfect creamy accompaniments that contrast beautifully with the warm brownie pudding.
How to Make Ina Garten Brownie Pudding Recipe
Step 1: Prepare Oven and Dish
Start by preheating your oven to 325°F. Butter a 2-quart baking dish thoroughly to ensure that your brownie pudding bakes evenly and will release easily once done. Setting your dish aside now helps streamline the process later.
Step 2: Melt Chocolate and Butter
Using a heatproof bowl over simmering water, melt the chopped semisweet chocolate together with the unsalted butter. Stir gently until the mixture is completely smooth and glossy. Removing the bowl from heat allows the mixture to cool just enough so it won’t cook the eggs when combined.
Step 3: Beat Eggs and Sugar
In a stand mixer fitted with the paddle attachment, beat the eggs and granulated sugar on medium-high speed for 5 to 10 minutes. This step is crucial because the mixture transforms into a thick, pale, and ribbon-like batter that will help give the brownie pudding its light texture.
Step 4: Combine Vanilla, Salt, and Chocolate
Reduce the mixer speed to low and add the vanilla extract along with the kosher salt. Slowly incorporate the slightly cooled chocolate and butter mixture, mixing just until everything is combined. This ensures a uniform chocolate flavor throughout without overworking the batter.
Step 5: Incorporate Dry Ingredients
Sift together the all-purpose flour and unsweetened cocoa powder to avoid any lumps, then gently fold them into the batter with a spatula. Be careful not to overmix here, as you want to maintain the air you incorporated in the eggs and sugar for that perfect texture.
Step 6: Assemble and Prepare Water Bath
Pour your batter into the prepared baking dish, smoothing it out evenly. This step is followed by placing the baking dish inside a larger roasting pan to create a water bath. Add hot tap water to the roasting pan until it reaches halfway up the sides of the baking dish. This gentle steam bath helps the brownie pudding bake evenly with a soft and tender center.
Step 7: Bake Until Perfect
Bake the brownie pudding for about 1 hour. You’ll know it’s ready when the top looks set and crackly, while the center remains soft, pudding-like, and slightly jiggly. This contrast of textures is exactly why this dessert is so special.
Step 8: Cool and Serve
Remove the baking dish from the water bath and allow it to cool for at least 15 minutes. This resting period helps the pudding set just enough to hold its shape without losing its luscious softness. Serve it warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for the ultimate indulgence.
How to Serve Ina Garten Brownie Pudding Recipe
Garnishes
Adding a simple garnish can elevate the presentation and flavor of this brownie pudding. Fresh berries added on top provide a pleasant tartness, while a sprinkle of finely chopped toasted pecans or walnuts introduces a satisfying crunch. Don’t overlook a small dusting of cocoa powder or powdered sugar for a classic, elegant touch.
Side Dishes
This dessert pairs beautifully with light, refreshing sides like a crisp green salad with citrus vinaigrette or a bowl of mixed fruit salad. The lightness of the sides balances the intense richness of the brownie pudding, making for a well-rounded meal experience.
Creative Ways to Present
For a charming presentation at gatherings, try serving the Ina Garten Brownie Pudding Recipe in individual ramekins or clear glass cups layered with whipped cream and berries. Another fun idea is to turn it into a sundae bar, letting guests customize with various toppings like caramel sauce, nuts, or chocolate shavings. The warm dessert alongside cold creamy options will delight every palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the baking dish tightly with plastic wrap or foil and refrigerate. The brownie pudding keeps well for up to 3 days and can be enjoyed cold or reheated gently. The flavors actually deepen overnight, making it a treat the next day as well.
Freezing
You can freeze portions of the brownie pudding by placing them in airtight containers. Make sure to cool the pudding completely before freezing. When stored properly, it can last up to 2 months in the freezer, giving you an easy dessert option anytime cravings strike.
Reheating
To reheat, thaw the pudding in the refrigerator overnight if frozen. Warm individual servings in the microwave for 20 to 30 seconds or place the entire dish in a low-temperature oven covered with foil until heated through. Serving it warm brings back its signature gooey texture and comforting aroma.
FAQs
Can I use a different type of chocolate for the Ina Garten Brownie Pudding Recipe?
While semisweet chocolate is recommended for the perfect balance of sweetness and richness, you can substitute with bittersweet or milk chocolate depending on your preference. Just keep in mind that these substitutions might slightly alter the dessert’s sweetness and texture.
Is there a way to make this recipe gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure to use one that includes xanthan gum or another binder to help maintain the pudding’s delicate structure.
Why is the water bath step important?
The water bath creates gentle, even heat that prevents the edges from cooking too quickly and drying out. It’s the key to the dessert’s creamy, pudding-like center while still achieving that distinctive crackly brownie crust.
Can I prepare the batter ahead of time?
It’s best to bake the batter fresh for optimal texture and rise, but you can prepare the batter and refrigerate it for a few hours if needed. Just give it a gentle stir before pouring it into the baking dish and setting up the water bath.
What’s the best way to serve leftover brownie pudding?
Leftovers taste wonderful warm or chilled. Serve them with a scoop of ice cream, whipped cream, or a drizzle of chocolate sauce for an easy and delicious second round.
Final Thoughts
The Ina Garten Brownie Pudding Recipe is one of those treasures that feels like a warm embrace on a plate. Its rich chocolate flavor and perfect pudding texture make it a dessert people keep coming back for. If you’re craving something both elegant and comforting, this recipe will quickly become a cherished favorite. I wholeheartedly encourage you to give it a try—you won’t regret indulging in this classic brownie pudding experience.
Print
Ina Garten Brownie Pudding Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Ina Garten’s Brownie Pudding is a rich and decadent dessert featuring a luscious, pudding-like center with a crackly top. Baked in a water bath to achieve the perfect texture, this treat combines melted chocolate, butter, and cocoa powder with whipped eggs and sugar for a soft, indulgent finish. Serve warm with vanilla ice cream or lightly sweetened whipped cream for an irresistible dessert experience.
Ingredients
Main Ingredients
- 8 oz unsalted butter
- 6 oz semisweet chocolate, chopped
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
To Serve
- Vanilla ice cream or lightly sweetened whipped cream
Instructions
- Prepare oven and dish: Preheat your oven to 325°F. Butter a 2-quart baking dish thoroughly, then set it aside to be used later.
- Melt chocolate and butter: Place the unsalted butter and semisweet chocolate into a heatproof bowl over simmering water, stirring continuously until the mixture is smooth and fully melted. Remove from heat and let it cool slightly to avoid cooking the eggs in the next step.
- Beat eggs and sugar: Using a stand mixer fitted with the paddle attachment, beat the four room-temperature eggs and granulated sugar on medium-high speed for 5 to 10 minutes until the mixture becomes thick, pale, and ribbon-like, which helps incorporate air for a light texture.
- Combine vanilla, salt, and chocolate: Lower the mixer speed to low. Add the vanilla extract and kosher salt into the beaten egg mixture, then gradually pour in the slightly cooled chocolate and butter mixture. Mix gently until just combined to maintain the lightness of the batter.
- Incorporate dry ingredients: Sift together the all-purpose flour and cocoa powder to remove lumps. Carefully fold the sifted dry ingredients into the wet batter using a spatula, mixing just until incorporated to avoid overworking the batter.
- Assemble and prepare water bath: Pour the completed batter into the prepared buttered baking dish. Place this dish inside a larger roasting pan. Then, carefully add hot tap water to the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath which ensures even, gentle cooking.
- Bake: Place the roasting pan with the baking dish inside the preheated oven. Bake for about 1 hour, or until the top of the pudding is set and crackly while the center remains soft and pudding-like for that perfect melt-in-your-mouth texture.
- Cool and serve: Remove the baking dish from the water bath and allow it to cool for at least 15 minutes to set further. Serve the warm brownie pudding plain or topped with vanilla ice cream or lightly sweetened whipped cream for an extra indulgent touch.
Notes
- Ensure the eggs are at room temperature before beating to achieve maximum volume and a light texture.
- Do not overmix once the dry ingredients are added to prevent the pudding from becoming dense.
- The water bath is essential for creating the smooth, pudding-like center and preventing the edges from overbaking.
- Allow the pudding to cool slightly before serving to let it set properly and make serving easier.
- For variations, try using dark chocolate instead of semisweet for a richer flavor, or add a pinch of espresso powder to enhance the chocolate taste.
- Store any leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
