Ina Garten Brownie Pudding (Printable)

Rich chocolate dessert featuring a crackly top and luscious molten center, ideal for chocolate lovers.

# Components:

→ Chocolate Mixture

01 - 8 oz unsalted butter
02 - 6 oz semisweet chocolate, chopped

→ Batter

03 - 4 large eggs, 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

# Method:

01 - Preheat the oven to 325°F. Butter a 2-quart baking dish and set aside.
02 - In a heatproof bowl over simmering water, melt the butter with the semisweet chocolate, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Using a stand mixer fitted with a paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until the mixture is thick, pale, and ribbons when lifted.
04 - Reduce mixer speed to low, then add vanilla extract and kosher salt. Slowly incorporate the cooled chocolate mixture until just combined.
05 - Sift together the flour and cocoa powder. Gently fold this into the batter using a spatula, mixing just until incorporated.
06 - Pour the batter into the prepared baking dish. Place it inside a larger roasting pan and add hot water until it 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 from the water bath and cool for at least 15 minutes. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • That contrast between the crackly top and silky pudding center is genuinely addictive and feels fancy without requiring fancy skill.
  • The whole thing comes together in under two hours, making it perfect for when you want something decadent but don't have all day.
  • It's forgiving enough that small imperfections actually add to the charm of the final result.
02 -
  • The pudding is supposed to be gooey in the center—if you overbake it thinking it needs to be fully set, you'll miss the whole point and end up with brownies instead of this special dessert.
  • That water bath isn't optional; it's what prevents the edges from cooking too fast while the center stays silky, so don't skip it or use a different baking method.
  • Let the chocolate cool slightly after melting before you add it to the eggs, or you risk cooking the eggs and creating a grainy texture.
03 -
  • Room temperature eggs really are non-negotiable here—they emulsify better and create that signature texture, so take them out of the fridge while you're doing other prep work.
  • The crackly top develops best if you resist opening the oven door to peek until at least 50 minutes have passed, which I know is hard but trust the process.
Return