The air is filled with the intoxicating aroma of melting chocolate, evoking a sense of warmth and comfort that only a dessert can provide. Imagine a dish so indulgent, it straddles the line between a fudgy brownie and a luscious chocolate pudding. That’s the magic of Ina Garten’s Brownie Pudding. As you dive into its warm, gooey center, the edges cradle a set, cake-like structure that gives way to a blissful chocolaty experience. Each scoop, drizzled with melted ice cream, makes your heart race with joy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Ina Garten’s Brownie Pudding
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Ina Garten’s Brownie Pudding

This particular dessert holds a special place in my heart. I vividly remember the first time I made it for friends during a cozy winter gathering. The laughter, the chatter, and that unmistakable sound of spoons hitting bowls created an atmosphere of pure delight. Every bite sparked a nostalgia for gatherings filled with love and joy. Now, whether it’s a snowy evening or a festive celebration, Ina Garten’s Brownie Pudding is the ultimate dessert to share with those you love. Imagine serving this at your next get-together; the excited glances and audible gasps await. So, let’s get started and create some beautiful memories together!

Why You’ll Love This Recipe

Simple & Quick: Prep and bake in under 1.5 hours, making it a fuss-free dessert for any occasion.
Irresistible Flavor: Rich chocolate flavor combined with a soft, gooey center makes every bite unforgettable.
Eye-Catching Appeal: The glossy top with a warm, pudding-like center is stunning on any dessert table!
Flexible Serving: Perfect for cozy nights in or as an impressive finish to dinner parties.
Diet-Friendly Options: With just a few tweaks, you can explore gluten-free or dairy-free adaptations.

Ingredients You’ll Need

1 cup butter: This adds depth and richness. Use unsalted butter for better control over salt levels.
4 large eggs: Eggs should be at room temperature to help create a light and airy texture.
1 tablespoon vanilla extract: Pure vanilla extract will enhance the chocolate flavor. Feel free to substitute with vanilla bean seeds for an elegant touch.
2 cups granulated sugar: This sweetens the dessert and assists in achieving that perfectly fudgy texture.
3/4 cup unsweetened cocoa powder: Opt for high-quality cocoa for a deep chocolate flavor; Dutch-processed cocoa can also be used for a softer taste.
1/2 cup all-purpose flour: This gives the brownie pudding structure while keeping it gooey.
1/4 teaspoon salt: A pinch of salt balances the sweetness; consider using kosher salt for a more rustic touch.
1 tablespoon raspberry liqueur (optional): Adds a delightful fruity undertone to the chocolate—Chambord is a great choice!
Vanilla ice cream: The perfect creamy finish when served warm.

How to Make Ina Garten’s Brownie Pudding

Preheat and Prepare: Start by preheating your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish to ensure easy removal later. This step is crucial; a well-greased dish keeps your brownie pudding from sticking and helps it maintain its beautiful shape.

Melt the Butter: In a small saucepan, melt the butter over low heat or choose the microwave for quick results. Once melted, set it aside to cool to room temperature. This cooling process is essential because adding hot butter directly to eggs can lead to cooking them, which we want to avoid!

Beat the Eggs and Sugar: In a stand mixer equipped with the paddle attachment or using a hand mixer, combine the eggs, vanilla, and granulated sugar. Beat this mixture on medium-high speed for 5-10 minutes until it becomes thick, pale yellow, and fluffy. This air-whipping step is key for achieving that beautiful texture—you want your pudding to be light and melt-in-your-mouth!

Combine Dry Ingredients: Take a moment to sift together the cocoa powder and flour into a separate bowl. This helps to avoid clumps and ensures an evenly distributed flavor. Add in the salt, and then gently fold this dry mixture into the egg mixture along with the raspberry liqueur, if you’re using it. Be careful not to overmix here; you want everything to be just combined for the best texture.

Incorporate the Butter: As you keep the mixer running on low speed, slowly pour in your cooled melted butter. Mix just until the batter is smooth and glossy. This should only take a few seconds! By adding the butter slowly, you’re maintaining the airy structure of the eggs that you just whipped.

Prepare for the Oven: Once your batter is ready, pour it into your prepared baking dish. Place this dish within a larger roasting pan with high sides. This is where the magic happens: carefully pour very hot tap water into the roasting pan until it comes halfway up the sides of the baking dish. This water bath allows for gentle cooking, preventing the edges from drying out.

Bake to Perfection: Bake your brownie pudding for 55-60 minutes. When done, the edges should be set and slightly pulling away from the sides of the dish, while the center remains gloriously underbaked with a delightful jiggle. Resist the urge to overbake; a little wobble means you’ve achieved that perfect gooey core!

Cool and Serve: Once you remove it from the oven, let the brownie pudding cool for about 10-15 minutes. This waiting period helps it set further. Serve it warm, scooped into bowls, and don’t skimp on the vanilla ice cream for that creamy, dreamy topping!

Storing & Reheating

For optimal storage, keep leftover brownie pudding at room temperature for up to 2 hours. For longer periods, cover and refrigerate for up to 3 days—an airtight container works best. If you wish to freeze it, portion it out into airtight containers and store for a maximum of 3 months. To reheat, warm in the oven at 350°F for 10-15 minutes or until warmed through. The texture might change slightly, becoming less gooey, but a scoop of ice cream on top can refresh the experience beautifully.

Chef’s Helpful Tips

Avoid overmixing your batter after incorporating the dry ingredients. This will keep your pudding tender and fudgy.
For the eggs, use room temperature ones. They whip better and contribute to a lighter batter.
Timing is key: don’t wait too long after baking to serve as the gooey center is best enjoyed warm.
If the edges seem to rise too much while baking, it might be a sign it’s overmixed; next time, gently fold in the dry ingredients.
Experiment with flavor by adding a pinch of espresso powder to the dry mixture for a deeper chocolatey goodness.
Want to make it ahead? Prep the batter a day in advance; just store it in the fridge until you’re ready to bake!

The beauty of Ina Garten’s Brownie Pudding lies in its simplicity and rich flavors. It’s one of those recipes that invites creativity, whether you play with toppings or add mix-ins. It brings warmth to your table and comfort to your soul, deliciously reminding us that some of life’s sweetest moments are made for sharing. So gather your loved ones and let this divine dessert steal the show!

Recipe FAQs

Can I make this recipe ahead of time?

Absolutely! You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before pouring it into the baking dish and baking as directed. This also allows the flavors to meld beautifully!

Can I substitute the butter?

Yes, you can use margarine or a plant-based butter if you’re looking to make this recipe dairy-free. Keep in mind that the flavor might slightly differ with substitutions, but it will still be delicious!

What if I overbake it?

If you accidentally overbake the brownie pudding, it will become more cake-like and lose that gooey center. Keep an eye on it during the last few minutes of baking, and trust your instincts on the jiggly texture!

Can I add nuts or chocolate chips?

Definitely! A handful of chopped walnuts, pecans, or chocolate chips mixed into the batter can offer a delightful texture and flavor contrast. Just be cautious about how many you add, as too many can affect the pudding’s consistency.