Ina Garten Brownie Pudding
This recipe brings together the rich flavor of brownies with the creaminess of pudding for an unforgettable dessert.
Servings: 6
Ingredients
- 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 deeper flavor (optional)
- Vanilla ice cream for serving
Instructions
- Preheat oven to 325° F. Butter a 2-quart baking dish.
- Melt butter and let cool slightly.1 cup (or 2 sticks) unsalted butter
- In a stand mixer, using the paddle attachment beat eggs & sugar for 5–10 minutes until thick, pale, and fluffy. (This step is key!) 4 extra-large eggs, 2 cups granulated sugar
- Add vanilla (and liqueur if using).2 tsp vanilla extract, 2 teaspoons instant espresso
- Sift together cocoa, flour & salt. Gently fold into the egg mixture.¾ cup good quality unsweetened cocoa powder, ½ cup all-purpose flour, Pinch of salt
- Slowly mix in the melted butter until just combined.1 cup (or 2 sticks) unsalted butter
- Pour into dish. Place the dish in a larger pan and pour hot water halfway up the sides to make a water bath.
- Bake 55–60 minutes. The top should look set and crackly, but the inside will be gooey (not fully set like cake).
- Let rest 10 minutes, scoop, and serve warm with vanilla ice cream.
Notes
It’s supposed to be pudding-like in the center — that’s the magic!
Nutrition
Calories: 648kcal | Carbohydrates: 81g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 49mg | Potassium: 228mg | Fiber: 4g | Sugar: 67g | Vitamin A: 1144IU | Calcium: 42mg | Iron: 3mg
