Ina Garten's Brownie Pudding
Ina Garten's Brownie Pudding
Ingredients
For the Brownie Pudding
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 ounces dark chocolate, melted
- 1/2 cup unsalted butter, melted
For Serving
- 1 cup heavy cream, cold
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease an oval-shaped baking dish (approximately 1 1/2 quart capacity) with butter or baking spray. Set aside a larger roasting pan that can accommodate the baking dish for a water bath.
⏱️ 5 min•🌡️ 325
- 2
In the bowl of a stand mixer fitted with the whisk attachment, whisk the two large eggs on medium-high speed until they are light and frothy, about 2-3 minutes.
⏱️ 3 min
- 3
Gradually add the granulated sugar to the eggs while continuing to whisk on medium-high speed. Continue mixing until the mixture becomes pale, thick, and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Reduce the mixer speed to low and add the vanilla extract, mixing until just combined.
⏱️ 1 min
- 5
In a separate medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Set aside.
⏱️ 2 min
- 6
With the mixer on low speed, slowly pour the melted dark chocolate into the egg mixture, followed by the melted unsalted butter. Mix until just combined and smooth. Do not overmix.
⏱️ 3 min
- 7
Remove the bowl from the stand mixer. Gradually add the sifted dry ingredients (flour and cocoa powder) to the wet chocolate mixture. Fold gently with a spatula until just combined and a thick, rich, dark brown batter forms. Be careful not to overmix, as this can lead to a tough pudding.
⏱️ 3 min
- 8
Pour the prepared batter into the greased oval baking dish. Place the baking dish inside the larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the baking dish. This creates a water bath (bain-marie).
⏱️ 3 min
- 9
Carefully transfer the roasting pan with the baking dish and water bath to the preheated oven. Bake for 30-35 minutes, or until the edges are set and the top has a slightly crinkled, brownie-like appearance, but the center still jiggles slightly. A wooden skewer inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 35 min•🌡️ 325
- 10
While the pudding bakes, prepare the whipped cream. In a clean, cold bowl (preferably from the freezer) with a whisk attachment, whip the cold heavy cream on medium-high speed until soft peaks form. Add the powdered sugar and continue whipping until medium-firm peaks form. Be careful not to over-whip.
⏱️ 5 min
- 11
Once baked, carefully remove the roasting pan from the oven. Remove the baking dish from the water bath and let it cool slightly for a few minutes before serving. The pudding is best served warm.
⏱️ 5 min
- 12
To serve, spoon generous portions of the warm brownie pudding into individual bowls. Top each serving with a dollop of freshly whipped cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ina Garten's Brownie Pudding
Ingredients
For the Brownie Pudding
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 ounces dark chocolate, melted
- 1/2 cup unsalted butter, melted
For Serving
- 1 cup heavy cream, cold
- 1 tablespoon powdered sugar
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease an oval-shaped baking dish (approximately 1 1/2 quart capacity) with butter or baking spray. Set aside a larger roasting pan that can accommodate the baking dish for a water bath.
⏱️ 5 min•🌡️ 325 - 2
In the bowl of a stand mixer fitted with the whisk attachment, whisk the two large eggs on medium-high speed until they are light and frothy, about 2-3 minutes.
⏱️ 3 min - 3
Gradually add the granulated sugar to the eggs while continuing to whisk on medium-high speed. Continue mixing until the mixture becomes pale, thick, and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Reduce the mixer speed to low and add the vanilla extract, mixing until just combined.
⏱️ 1 min - 5
In a separate medium bowl, sift together the all-purpose flour and unsweetened cocoa powder. Set aside.
⏱️ 2 min - 6
With the mixer on low speed, slowly pour the melted dark chocolate into the egg mixture, followed by the melted unsalted butter. Mix until just combined and smooth. Do not overmix.
⏱️ 3 min - 7
Remove the bowl from the stand mixer. Gradually add the sifted dry ingredients (flour and cocoa powder) to the wet chocolate mixture. Fold gently with a spatula until just combined and a thick, rich, dark brown batter forms. Be careful not to overmix, as this can lead to a tough pudding.
⏱️ 3 min - 8
Pour the prepared batter into the greased oval baking dish. Place the baking dish inside the larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the baking dish. This creates a water bath (bain-marie).
⏱️ 3 min - 9
Carefully transfer the roasting pan with the baking dish and water bath to the preheated oven. Bake for 30-35 minutes, or until the edges are set and the top has a slightly crinkled, brownie-like appearance, but the center still jiggles slightly. A wooden skewer inserted into the center should come out with moist crumbs, not wet batter.
⏱️ 35 min•🌡️ 325 - 10
While the pudding bakes, prepare the whipped cream. In a clean, cold bowl (preferably from the freezer) with a whisk attachment, whip the cold heavy cream on medium-high speed until soft peaks form. Add the powdered sugar and continue whipping until medium-firm peaks form. Be careful not to over-whip.
⏱️ 5 min - 11
Once baked, carefully remove the roasting pan from the oven. Remove the baking dish from the water bath and let it cool slightly for a few minutes before serving. The pudding is best served warm.
⏱️ 5 min - 12
To serve, spoon generous portions of the warm brownie pudding into individual bowls. Top each serving with a dollop of freshly whipped cream.
⏱️ 2 min