Ina Garten Brownie Pudding
Ina Garten Brownie Pudding
Ingredients
- 230 g butter, melted, room temperature
- 4 large eggs
- 2 cups sugar
- 3/4 cup cocoa powder, good quality
- 1/2 cup all purpose flour
- 1 tablespoon vanilla extract
Instructions
- 1
In a bowl, beat the 4 large eggs using an electric hand mixer until they are foamy and light yellow.
⏱️ 2 min
- 2
Add the 2 cups of sugar to the beaten eggs.
⏱️ 1 min
- 3
Beat the eggs and sugar mixture with the electric hand mixer for 5–10 minutes until it becomes thick and pale yellow. The whisking of the sugar for at least five minutes is very important, so make sure not to skip this step.
⏱️ 10 min
- 4
Add the 1 tablespoon of vanilla extract to the mixture.
⏱️ 1 min
- 5
Sift in the 3/4 cup of good quality cocoa powder and the 1/2 cup of all purpose flour into the bowl with the egg, sugar, and vanilla mixture.
⏱️ 2 min
- 6
Mix the ingredients on low speed with the electric hand mixer until just combined. The mixture will turn dark brown and thick.
⏱️ 2 min
- 7
Slowly mix in the 230g of melted, cooled butter.
⏱️ 1 min
- 8
Again, mix until just combined. The batter should be thick and smooth.
⏱️ 1 min
- 9
Pour the batter into a baking dish.
⏱️ 1 min
- 10
Place the pudding dish into a larger pan.
⏱️ 1 min
- 11
Fill the outer larger pan with hot water until it reaches halfway up the pudding dish, creating a water bath. Preheat oven to 180°C.
⏱️ 1 min•🌡️ 180
- 12
Bake for exactly an hour at 180°C.
⏱️ 60 min•🌡️ 180
- 13
Let it cool down for 15 minutes after baking. The center will remain wobbly, but don’t worry about it because it sets as it cools down.
⏱️ 15 min
Kitchen Tools
Ina Garten Brownie Pudding
- 230 g butter, melted, room temperature
- 4 large eggs
- 2 cups sugar
- 3/4 cup cocoa powder, good quality
- 1/2 cup all purpose flour
- 1 tablespoon vanilla extract
Instructions
- 1
In a bowl, beat the 4 large eggs using an electric hand mixer until they are foamy and light yellow.
⏱️ 2 min - 2
Add the 2 cups of sugar to the beaten eggs.
⏱️ 1 min - 3
Beat the eggs and sugar mixture with the electric hand mixer for 5–10 minutes until it becomes thick and pale yellow. The whisking of the sugar for at least five minutes is very important, so make sure not to skip this step.
⏱️ 10 min - 4
Add the 1 tablespoon of vanilla extract to the mixture.
⏱️ 1 min - 5
Sift in the 3/4 cup of good quality cocoa powder and the 1/2 cup of all purpose flour into the bowl with the egg, sugar, and vanilla mixture.
⏱️ 2 min - 6
Mix the ingredients on low speed with the electric hand mixer until just combined. The mixture will turn dark brown and thick.
⏱️ 2 min - 7
Slowly mix in the 230g of melted, cooled butter.
⏱️ 1 min - 8
Again, mix until just combined. The batter should be thick and smooth.
⏱️ 1 min - 9
Pour the batter into a baking dish.
⏱️ 1 min - 10
Place the pudding dish into a larger pan.
⏱️ 1 min - 11
Fill the outer larger pan with hot water until it reaches halfway up the pudding dish, creating a water bath. Preheat oven to 180°C.
⏱️ 1 min•🌡️ 180 - 12
Bake for exactly an hour at 180°C.
⏱️ 60 min•🌡️ 180 - 13
Let it cool down for 15 minutes after baking. The center will remain wobbly, but don’t worry about it because it sets as it cools down.
⏱️ 15 min