Name: Ina Garten’s Brownie Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted 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

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The aroma of warm chocolate wafts through the kitchen, enveloping you in a cozy embrace — that’s what you can expect when making Ina Garten’s Brownie Pudding. Imagine sinking a spoon into a rich, velvety center that delicately combines the textures of a fudgy brownie and a luscious chocolate pudding. The edges are the perfect contrast: slightly set, almost cake-like, while the middle remains gloriously gooey, beckoning you to take that first bite. Whether it’s a chilly autumn evening or a spontaneous dessert for a gathering, this indulgent treat is a crowd-pleaser.

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

Growing up, my family often gathered around the kitchen table, sharing stories over desserts that brought us together. Brownies were always a staple, bringing smiles to faces and warmth to hearts. This Ina Garten’s Brownie Pudding recipe resonates with those sweet memories, inviting both nostalgia and joy. With its rich decadence and simplicity, making this dessert will surely become a treasured tradition in your home. So, grab your apron, and let’s make something special!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in about 15 minutes, perfect for busy days!
Irresistible Flavor: Imagine the delightful combination of fudgy chocolate and warm pudding that just melts in your mouth.
Eye-Catching Appeal: This elegant dessert looks almost too good to eat — your guests will be in awe!
Flexible Serving: Great for any occasion, whether it be a cozy night in or a festive dinner party.
Diet-Friendly Options: Consider substituting certain ingredients for gluten-free or dairy-free alternatives to enjoy it without worries.

Ingredients You’ll Need

1 cup butter: Use unsalted butter for a balanced flavor; you could substitute with coconut oil for a dairy-free option.
4 large eggs: Room temperature eggs help create a fluffier batter, leading to enhance texture in the final dessert.
1 tablespoon vanilla extract: Pure vanilla adds depth to the flavor; feel free to use seeds from 1 vanilla bean for an extra gourmet touch.
2 cups granulated sugar: This is key for sweetness and helps create that luscious gooey center.
3/4 cup unsweetened cocoa powder: Opt for high-quality cocoa for the richest chocolate flavor; Dutch-processed cocoa can also work here.
1/2 cup all-purpose flour: Acts as a stabilizer for the brownie pudding, though you can substitute gluten-free flour for a gluten-free option.
1/4 teaspoon salt: Enhances the chocolate flavor while balancing the sweetness.
1 tablespoon raspberry liqueur (optional): Adds a delightful fruitiness; if you prefer, swap it with a splash of espresso for a mocha flavor.
Vanilla ice cream: Best served on top for that extra creamy contrast — vanilla is always a classic, but salted caramel ice cream works wonderfully too!

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. This step ensures the pudding easily releases when it’s time to serve. Set the baking dish aside while you prep the rest of the ingredients.

Melt Butter: In a small saucepan over low heat, melt the butter until it’s completely liquid, or you can use a microwave. Allow it to cool to room temperature before incorporating it into the batter to avoid cooking the eggs.

Whisk Eggs and Sugar: In a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the eggs, vanilla, and sugar. Beat on medium-high speed for about 5-10 minutes until the mixture is thick, fluffy, and light in color. This is a crucial step that creates a lovely airy structure in your brownie pudding.

Combine Dry Ingredients: Sift together the cocoa powder and flour, then add the salt. Gently mix the sifted dry ingredients into the egg mixture on low speed. If you decided to add raspberry liqueur, incorporate it at this stage. Be careful not to overmix; you want to maintain that light texture!

Incorporate Butter: With the mixer running on low speed, slowly pour the cooled melted butter into the batter. Mix just until the batter is smooth and well combined—this will keep the pudding ultra-rich and decadent.

Prepare Baking: Pour the brownie batter into your prepared baking dish. To create a gentle steam while baking, place the dish inside a larger roasting pan with high sides. Very carefully add hot tap water to the roasting pan until it rises halfway up the sides of the baking dish. This creates that luscious custard-like center.

Bake Until Perfect: Slide the pan into your preheated oven and let it bake for about 55-60 minutes. The edges should set and slightly pull away from the sides of the dish, but the center will remain jiggly—this is exactly what you want! Trust your instincts and avoid overbaking.

Cool and Serve: Remove the brownie pudding from the oven and let it cool for about 10-15 minutes. Serve warm scooped into bowls, and don’t forget a generous scoop of vanilla ice cream on top for that delightful contrast of warm and cold.

Storing & Reheating

To store your delicious Ina Garten’s Brownie Pudding, allow it to cool completely, then cover it with plastic wrap or transfer it to an airtight container. It will keep at room temperature for up to 2 hours, or in the refrigerator for about 3 days. If you’d like to freeze it, wrap tightly in plastic and store in a freezer-safe container for up to 3 months. When ready to enjoy, simply thaw it in the fridge overnight and reheat in the oven at 350°F for about 15-20 minutes, or until warmed through. Keep in mind that the texture may change slightly after freezing but refreshing it with a scoop of ice cream will bring back that delightful experience.

Chef’s Helpful Tips

Be careful not to overbeat the egg mixture; beating too long can lead to a tough texture instead of the desired airy fluffiness.
Use room-temperature eggs for the best incorporation. If you forgot to leave them out, placing them in warm water for about 10 minutes will help!
Keep a close eye on the baking time; ovens vary, and underbaking is key for the desired gooey center.
If you’re looking for a chocolate boost, consider adding a handful of chocolate chips to the batter.
For a fun variation, experiment with flavored extracts or liqueurs, such as almond or coffee, to personalize the pudding.
This dessert can be made ahead and gently reheated, making it a perfect choice for gatherings!

As you prepare to enjoy your creation, keep in mind how special and unique this dessert can be. With its rich layers of flavor, Ina Garten’s Brownie Pudding offers a delightful blend of textures that make every bite an experience. Don’t hesitate to make it your own with different toppings, like fresh berries or whipped cream, and serve it to those you love. You’re in for a treat that creates joyous moments around the table!

Recipe FAQs

Can I make this dessert ahead of time?

Absolutely! You can make Ina Garten’s Brownie Pudding a day in advance. Simply store it covered in the refrigerator until you’re ready to serve. Just reheat it gently in the oven to bring back its warm, gooey goodness.

What if I don’t have raspberry liqueur?

No worries! If you don’t have raspberry liqueur, you can simply omit it, or substitute it with a little espresso powder for a mocha flavor, or even a splash of almond extract for a different twist!

Can I make this gluten-free?

Yes, you can easily make this recipe gluten-free by swapping in a 1:1 gluten-free flour blend. Just ensure it includes xanthan gum to help maintain that lovely texture.

How should I serve leftovers?

Leftover Ina Garten’s Brownie Pudding can be served chilled, but heating it up a bit can enhance the flavors. Pair it with fresh whipped cream, a drizzle of caramel sauce, or more of that fabulous vanilla ice cream!

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Ina Garten’s Brownie Pudding

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

This brownie pudding features a rich, gooey center and a slightly set exterior, creating a delightful dessert experience. Perfect for gatherings or cozy nights in, it’s quick to prepare and sure to impress with its decadent flavor and elegant presentation.

Ingredients

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1 cup unsalted 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

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Instructions

Preheat the oven to 325°F and butter a 2-quart baking dish.
Melt butter and let it cool to room temperature.
In a mixer, combine eggs, sugar, and vanilla and beat until thick and fluffy.
Sift cocoa powder, flour, and salt, then mix into the egg mixture.
Slowly blend in the cooled melted butter until smooth.
Pour into the baking dish and prepare a water bath by placing the dish in a larger roasting pan with hot water.
Bake for 55-60 minutes until the edges are set but the center is jiggly.
Cool for 10-15 minutes and serve warm with vanilla ice cream.