Ina Garten’s Brownie Pudding
Ina Garten’s Brownie Pudding
Ingredients
- 2 sticks unsalted butter, plus extra for buttering the dish
- 4 eggs, room temperature
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 vanilla bean pod
- 1 tablespoon framboise or raspberry liqueur, optional
- as needed vanilla ice cream, for serving
Instructions
- 1
Preheat your oven to 325°F. Generously butter a 2-quart baking dish (approximately 9x12 inches, or a pie dish if preferred).
⏱️ 5 min•🌡️ 325
- 2
Melt the 2 sticks of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool completely.
⏱️ 5 min
- 3
In a large mixing bowl, beat the eggs and granulated sugar together on medium-high speed using an electric mixer. Continue beating for 5 to 10 minutes, until the mixture is very thick and pale yellow, and has increased significantly in volume.
⏱️ 10 min
- 4
In a separate medium bowl, sift together the cocoa powder and all-purpose flour.
⏱️ 2 min
- 5
Reduce the mixer speed to low. Gradually add the sifted cocoa powder and flour mixture to the egg mixture, mixing until just combined.
⏱️ 2 min
- 6
Split the vanilla bean pod lengthwise and scrape out the seeds. Add the vanilla bean seeds and the framboise or raspberry liqueur (if using) to the batter. Mix briefly to incorporate.
⏱️ 2 min
- 7
Slowly pour the cooled, melted butter into the batter while mixing on low speed. Continue mixing until the batter is smooth and uniform, forming a thick, dark brown consistency.
⏱️ 2 min
- 8
Pour the brownie pudding batter into the prepared baking dish. Place the baking dish into a larger roasting pan.
⏱️ 1 min
- 9
Carefully add very hot tap water to the larger roasting pan, filling it until the water comes halfway up the sides of the baking dish. This creates a water bath.
⏱️ 1 min
- 10
Transfer the roasting pan with the brownie pudding to the preheated oven. Bake for exactly 1 hour. If using a smaller dish like a pie dish, reduce the baking time to approximately 50 minutes. The pudding is done when a toothpick inserted about 2 inches from the edge comes out mostly clean, and the center still appears slightly underbaked and jiggly.
⏱️ 60 min•🌡️ 325
- 11
Carefully remove the roasting pan from the oven, then lift the brownie pudding dish out of the water bath. Let the pudding cool slightly before serving.
⏱️ 15 min
- 12
Serve the brownie pudding warm, accompanied by a scoop of vanilla ice cream.
Kitchen Tools
Nutrition Facts (per serving)
Ina Garten’s Brownie Pudding
- 2 sticks unsalted butter, plus extra for buttering the dish
- 4 eggs, room temperature
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 vanilla bean pod
- 1 tablespoon framboise or raspberry liqueur, optional
- as needed vanilla ice cream, for serving
Instructions
- 1
Preheat your oven to 325°F. Generously butter a 2-quart baking dish (approximately 9x12 inches, or a pie dish if preferred).
⏱️ 5 min•🌡️ 325 - 2
Melt the 2 sticks of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool completely.
⏱️ 5 min - 3
In a large mixing bowl, beat the eggs and granulated sugar together on medium-high speed using an electric mixer. Continue beating for 5 to 10 minutes, until the mixture is very thick and pale yellow, and has increased significantly in volume.
⏱️ 10 min - 4
In a separate medium bowl, sift together the cocoa powder and all-purpose flour.
⏱️ 2 min - 5
Reduce the mixer speed to low. Gradually add the sifted cocoa powder and flour mixture to the egg mixture, mixing until just combined.
⏱️ 2 min - 6
Split the vanilla bean pod lengthwise and scrape out the seeds. Add the vanilla bean seeds and the framboise or raspberry liqueur (if using) to the batter. Mix briefly to incorporate.
⏱️ 2 min - 7
Slowly pour the cooled, melted butter into the batter while mixing on low speed. Continue mixing until the batter is smooth and uniform, forming a thick, dark brown consistency.
⏱️ 2 min - 8
Pour the brownie pudding batter into the prepared baking dish. Place the baking dish into a larger roasting pan.
⏱️ 1 min - 9
Carefully add very hot tap water to the larger roasting pan, filling it until the water comes halfway up the sides of the baking dish. This creates a water bath.
⏱️ 1 min - 10
Transfer the roasting pan with the brownie pudding to the preheated oven. Bake for exactly 1 hour. If using a smaller dish like a pie dish, reduce the baking time to approximately 50 minutes. The pudding is done when a toothpick inserted about 2 inches from the edge comes out mostly clean, and the center still appears slightly underbaked and jiggly.
⏱️ 60 min•🌡️ 325 - 11
Carefully remove the roasting pan from the oven, then lift the brownie pudding dish out of the water bath. Let the pudding cool slightly before serving.
⏱️ 15 min - 12
Serve the brownie pudding warm, accompanied by a scoop of vanilla ice cream.