Description
Experience the delightful blend of a fudgy brownie and chocolate pudding with Ina Garten’s Brownie Pudding. Its rich chocolate flavor and gooey center make it a perfect dessert to share during gatherings or cozy nights in.
Ingredients
Scale
- 1 cup butter
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon raspberry liqueur (optional)
- Vanilla ice cream
Instructions
- Preheat oven to 325°F and butter a 2-quart baking dish.
- Melt the butter and let cool to room temperature.
- Beat eggs, vanilla, and sugar until thick and fluffy.
- Sift together cocoa powder and flour, then fold into egg mixture.
- Slowly add melted butter while mixing on low speed.
- Pour batter into prepared dish and place in a roasting pan.
- Add hot water to the roasting pan halfway up the baking dish.
- Bake for 55-60 minutes until edges are set and center jiggles.
- Cool for 10-15 minutes before serving with vanilla ice cream.
Notes
Ensure you use room temperature eggs for better texture.
Do not overmix the batter after adding dry ingredients to maintain a fudgy texture.
Serve brownie pudding warm for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 120mg