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
Scale
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.
