Description
Ina Garten’s Brownie Pudding is a rich and decadent dessert featuring a crackly top with a gooey, fudgy center. Baked in a water bath to achieve the perfect texture, this brownie pudding pairs beautifully with vanilla ice cream for a comforting treat.
Ingredients
Scale
Brownie Pudding
- 1 cup (or 2 sticks) unsalted butter
- 4 extra-large eggs at room temperature
- 2 cups granulated sugar
- ¾ cup good quality unsweetened cocoa powder
- ½ cup all-purpose flour
- 2 tsp vanilla extract or seeds scraped from 1 vanilla bean pod
- Pinch of salt
- 2 teaspoons instant espresso (optional, for deeper flavor)
For Serving
- Vanilla ice cream
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (163°C). Butter a 2-quart baking dish thoroughly to prevent sticking.
- Melt Butter: Melt 1 cup (2 sticks) of unsalted butter in a saucepan or microwave and allow it to cool slightly to avoid cooking the eggs when combined later.
- Beat Eggs and Sugar: In a stand mixer fitted with the paddle attachment, beat 4 extra-large room temperature eggs and 2 cups granulated sugar for 5-10 minutes until the mixture is thick, pale, and fluffy. This aeration step is crucial for the pudding’s texture.
- Add Flavorings: Mix in 2 teaspoons of vanilla extract or the seeds from 1 vanilla bean pod, and if desired, add 2 teaspoons of instant espresso powder for enhanced chocolate depth.
- Sift and Fold Dry Ingredients: Sift together ¾ cup of unsweetened cocoa powder, ½ cup all-purpose flour, and a pinch of salt. Gently fold these dry ingredients into the egg mixture to maintain the airy texture.
- Incorporate Melted Butter: Slowly mix the cooled melted butter into the batter until just combined, being careful not to overmix.
- Prepare Water Bath and Bake: Pour the batter into the prepared baking dish. Place this dish into a larger pan, then pour hot water halfway up the sides of the baking dish to create a water bath. This gentle cooking method helps achieve the perfect gooey interior.
- Bake: Bake the brownie pudding for 55-60 minutes. The top should be set and crackly while the inside remains soft and gooey, not fully set like a traditional cake.
- Rest and Serve: Let the brownie pudding rest for 10 minutes after baking. Scoop portions onto plates and serve warm, ideally accompanied by vanilla ice cream to complement the rich chocolate flavors.
Notes
- Beating the eggs and sugar until thick and fluffy is essential to achieve the desired pudding texture.
- Using a water bath (bain-marie) ensures gentle, even cooking and prevents the pudding from drying out.
- Adding instant espresso powder enhances the chocolate flavor but is optional.
- Serve warm with vanilla ice cream for the best experience.
- Use good quality unsweetened cocoa powder for richer taste.
- Allow the melted butter to cool slightly before mixing to avoid scrambling the eggs.
- Room temperature eggs whisk better and help achieve optimal volume.
