Rich, warm, and spoonable in the center, this Ina Garten Brownie Pudding is one of those desserts that feels equal parts nostalgic and impressive. It’s simple enough for a casual dinner and dramatic enough to steal the show with a scoop of ice cream on top.
Table of Contents
What is Ina Garten Brownie Pudding?
Ina Garten Brownie Pudding is a baked chocolate dessert that lands somewhere between a classic brownie and a molten pudding. The top bakes up crackly and structured, while the center stays soft, glossy, and scoopable, creating layers of texture in every serving.
Unlike traditional brownies that are meant to be sliced cleanly, brownie pudding is designed to be served with a spoon. The magic comes from whipping the eggs and sugar until airy, then gently folding in the dry ingredients and butter, which creates a custardy interior without feeling heavy.
Ingredients You Need
- Unsalted Butter – Using unsalted butter gives full control over the seasoning and adds a rich, silky base to the batter. Plus, melting it helps create that signature glossy interior once baked.
- Large Eggs – Eggs are essential here because they provide structure while still allowing the center to stay soft and pudding-like. Beating them thoroughly with the sugar creates volume and a lighter texture.
- Sugar – Sugar sweetens the dessert and also plays a big role in creating that crackly top. Whipping it with the eggs helps dissolve the granules and build an airy foundation.
- Cocoa Powder – Cocoa powder brings deep chocolate flavor without weighing the batter down.
- All-Purpose Flour – A small amount of flour gives just enough structure so the pudding holds together when scooped.
- Vanilla Extract – Vanilla adds warmth and rounds out the chocolate flavor without overpowering it. We love using pure vanilla for the cleanest flavor.
- Salt – A pinch of salt sharpens the chocolate and balances the sweetness. This small addition makes the flavors pop!
- Coffee Liqueur or Espresso (Optional) – Either of these adds deeper chocolate flavor without making the dessert taste like coffee. It’s our subtle way of enhancing the richness and complexity.
- Vanilla Ice Cream – We love the way that cold, creamy ice cream melts into the warm pudding for the perfect contrast.
How to Make Ina Garten Brownie Pudding
- Prepare the baking dish and the oven. Preheat the oven. Then, grease the dish generously so the pudding releases easily and scoops cleanly once baked. Set it aside while the batter comes together.
- Melt the butter. Gently melt the butter until smooth, then let it cool slightly so it blends seamlessly into the batter without scrambling the eggs.
- Whip the eggs and sugar. Beat the eggs and sugar together until the mixture turns pale, thick, and airy, which is the key to the pudding’s soft interior.
- Add the flavorings. Stir in the vanilla and optional coffee liqueur or espresso, making sure everything is evenly combined.
- Incorporate the dry ingredients. In a separate bowl, sift the cocoa powder, flour, and salt together, then carefully mix them into the egg mixture to keep as much air as possible.
- Finish the batter. Slowly stir in the melted butter, stopping as soon as the batter looks smooth and glossy.
- Bake in a water bath. Transfer the batter to the prepared dish. Place a larger dish on a rack in the oven and arrange the dish with the batter in the center before filling the larger one partially with water. Then, bake.
- Rest and serve. Remove the brownie pudding from the oven and let it sit briefly after baking so it sets slightly, then scoop and serve warm with vanilla ice cream. The center should remain soft and pudding-like.
Variations
- Orange Zest Twist – Stir in finely grated orange zest to add a bright, citrusy note that cuts through the richness.
- Vanilla – If you want to do it like Ina does, swap out the vanilla extract for the seeds from a vanilla bean.
- Chocolate Chunk Swirl – Fold in chopped dark chocolate for pockets of melted chocolate throughout the pudding.
- Nutty Crunch – Sprinkle toasted walnuts or pecans over the top before baking for added texture and contrast.
- Spiced Chocolate – Add a pinch of cinnamon or cardamom to bring warmth and subtle spice to the chocolate.
- Raspberry Finish – Serve with fresh raspberries or a drizzle of raspberry sauce for a tart counterpoint.
- Salted Caramel Drizzle – Finish each serving with a light drizzle of salted caramel for extra depth and balance.
- Framboise Liqueur – Instead of using espresso or espresso liquor, try Ina’s suggestion of using Framboise liqueur, which will add a touch of raspberry flavor.
Common Questions about Ina Garten Brownie Pudding
No, it’s baked gently so the edges set while the center stays soft. The contrast in textures is exactly what you’re aiming for.
The water bath helps the pudding bake evenly and prevents the edges from overcooking. Skipping it can lead to a drier texture.
This step incorporates air into the batter, which helps create structure while keeping the interior soft and light.
The top should look set and slightly crackly, while the center remains soft when scooped. If it jiggles gently, you’re right on track.
More Chocolatey Recipes
We’re always looking for chocolate when it comes to dessert spreads! If you’re like us, try these other delicious recipes that bring plenty of chocolatey goodness to the table.
Chocolate Chip Caramel Bars (Carmelitas)
Ina Garten Brownie Pudding
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Ingredients
- 1 cup (or 2 sticks) unsalted butter
- 4 extra-large eggs
- 2 cups sugar
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- 2 tsp vanilla extract
- 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 mixer, beat eggs & sugar for 5–10 minutes until thick, pale, and fluffy. (This step is key!)4 extra-large eggs, 2 cups 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 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 50–60 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
