Ina Garten's Brownie Pudding
Ina Garten's Brownie Pudding
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup unsalted butter, melted and cooled
- as needed hot water, for water bath
Instructions
- 1
Preheat your oven to 160 degrees Celsius (approximately 325 degrees Fahrenheit). Prepare a baking dish (e.g., an 8x8 inch square pan or a similar-sized oven-safe dish) by lightly greasing it. Have a larger roasting pan ready for the water bath.
⏱️ 5 min•🌡️ 160
- 2
In a large mixing bowl, combine the 4 large eggs and 2 cups of granulated sugar. Using an electric hand mixer, beat the mixture on medium-high speed for 8 to 10 minutes. Continue beating until the mixture is super pale, significantly increased in volume, fluffy, and the sugar is completely dissolved. The mixture should form a thick ribbon when the beaters are lifted.
⏱️ 10 min
- 3
Add 1 teaspoon of vanilla extract to the egg and sugar mixture and mix briefly on low speed until just combined.
⏱️ 1 min
- 4
In a separate small bowl, sift together the 3/4 cup of unsweetened cocoa powder and 1/2 cup of all-purpose flour. Sifting is crucial for a smooth pudding texture.
⏱️ 2 min
- 5
Gradually add the sifted cocoa and flour mixture to the wet ingredients. Mix on low speed with the electric hand mixer until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher pudding.
⏱️ 2 min
- 6
Pour in the 1 cup of melted and cooled unsalted butter. Mix again with the electric hand mixer on low speed until the butter is fully incorporated into the batter. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
⏱️ 2 min
- 7
Transfer the brownie pudding batter into the prepared baking dish. Place the baking dish into the larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the baking dish. This creates a water bath (bain-marie) which helps the pudding cook gently and evenly.
⏱️ 3 min
- 8
Carefully transfer the roasting pan with the baking dish and water bath to the preheated oven. Bake for 1 hour, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center will still be very soft and jiggly, similar to a molten cake.
⏱️ 60 min•🌡️ 160
- 9
Once baked, carefully remove the roasting pan from the oven. Remove the brownie pudding dish from the water bath. Let it cool slightly before serving. The brownie pudding is best served warm, perhaps with a dollop of whipped cream, vanilla ice cream, or a light sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ina Garten's Brownie Pudding
- 4 large eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup unsalted butter, melted and cooled
- as needed hot water, for water bath
Instructions
- 1
Preheat your oven to 160 degrees Celsius (approximately 325 degrees Fahrenheit). Prepare a baking dish (e.g., an 8x8 inch square pan or a similar-sized oven-safe dish) by lightly greasing it. Have a larger roasting pan ready for the water bath.
⏱️ 5 min•🌡️ 160 - 2
In a large mixing bowl, combine the 4 large eggs and 2 cups of granulated sugar. Using an electric hand mixer, beat the mixture on medium-high speed for 8 to 10 minutes. Continue beating until the mixture is super pale, significantly increased in volume, fluffy, and the sugar is completely dissolved. The mixture should form a thick ribbon when the beaters are lifted.
⏱️ 10 min - 3
Add 1 teaspoon of vanilla extract to the egg and sugar mixture and mix briefly on low speed until just combined.
⏱️ 1 min - 4
In a separate small bowl, sift together the 3/4 cup of unsweetened cocoa powder and 1/2 cup of all-purpose flour. Sifting is crucial for a smooth pudding texture.
⏱️ 2 min - 5
Gradually add the sifted cocoa and flour mixture to the wet ingredients. Mix on low speed with the electric hand mixer until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher pudding.
⏱️ 2 min - 6
Pour in the 1 cup of melted and cooled unsalted butter. Mix again with the electric hand mixer on low speed until the butter is fully incorporated into the batter. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
⏱️ 2 min - 7
Transfer the brownie pudding batter into the prepared baking dish. Place the baking dish into the larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the baking dish. This creates a water bath (bain-marie) which helps the pudding cook gently and evenly.
⏱️ 3 min - 8
Carefully transfer the roasting pan with the baking dish and water bath to the preheated oven. Bake for 1 hour, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center will still be very soft and jiggly, similar to a molten cake.
⏱️ 60 min•🌡️ 160 - 9
Once baked, carefully remove the roasting pan from the oven. Remove the brownie pudding dish from the water bath. Let it cool slightly before serving. The brownie pudding is best served warm, perhaps with a dollop of whipped cream, vanilla ice cream, or a light sauce.
⏱️ 5 min