Ina Garten's Brownie Pudding
Ina Garten's Brownie Pudding
Ingredients
- 1/2 pound unsalted butter, plus extra for buttering the baking dish
- 4 extra-large eggs, at room temperature
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 vanilla bean, seeds scraped
- as needed hot water, for water bath
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly butter a 2-quart oval baking dish or a 9x12-inch baking pan.
⏱️ 2 min•🌡️ 325
- 2
Melt the 1/2 pound of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool.
⏱️ 3 min
- 3
In a separate medium bowl, sift together the cocoa powder and all-purpose flour. Set aside.
⏱️ 2 min
- 4
In the bowl of a stand mixer fitted with the whisk attachment, crack the 4 extra-large eggs and add the 2 cups of granulated sugar. Beat on medium-high speed for 5 to 10 minutes, until the mixture becomes pale yellow and very thick.
⏱️ 10 min
- 5
Reduce the mixer speed to low. Scrape the seeds from the vanilla bean and add them to the egg and sugar mixture.
⏱️ 1 min
- 6
Gradually add the sifted cocoa powder and flour mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Slowly pour the cooled melted butter into the batter, mixing on low speed only until just combined. Again, avoid overmixing.
⏱️ 2 min
- 8
Pour the completed brownie batter into the prepared baking dish.
⏱️ 1 min
- 9
Place the baking dish into a larger roasting pan. Carefully add enough hot water to the larger pan to come up halfway on the sides of the inner baking dish, creating a water bath.
⏱️ 2 min
- 10
Carefully transfer the roasting pan with the water bath and brownie pudding to the preheated oven. Bake for 1 hour.
⏱️ 60 min•🌡️ 325
- 11
Once baked, carefully remove the roasting pan from the oven. Remove the brownie pudding dish from the water bath and let it cool for about 15 minutes before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Ina Garten's Brownie Pudding
Ingredients
- 1/2 pound unsalted butter, plus extra for buttering the baking dish
- 4 extra-large eggs, at room temperature
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1 vanilla bean, seeds scraped
- as needed hot water, for water bath
Instructions
- 1
Preheat your oven to 325°F (160°C). Lightly butter a 2-quart oval baking dish or a 9x12-inch baking pan.
⏱️ 2 min•🌡️ 325 - 2
Melt the 1/2 pound of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool.
⏱️ 3 min - 3
In a separate medium bowl, sift together the cocoa powder and all-purpose flour. Set aside.
⏱️ 2 min - 4
In the bowl of a stand mixer fitted with the whisk attachment, crack the 4 extra-large eggs and add the 2 cups of granulated sugar. Beat on medium-high speed for 5 to 10 minutes, until the mixture becomes pale yellow and very thick.
⏱️ 10 min - 5
Reduce the mixer speed to low. Scrape the seeds from the vanilla bean and add them to the egg and sugar mixture.
⏱️ 1 min - 6
Gradually add the sifted cocoa powder and flour mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Slowly pour the cooled melted butter into the batter, mixing on low speed only until just combined. Again, avoid overmixing.
⏱️ 2 min - 8
Pour the completed brownie batter into the prepared baking dish.
⏱️ 1 min - 9
Place the baking dish into a larger roasting pan. Carefully add enough hot water to the larger pan to come up halfway on the sides of the inner baking dish, creating a water bath.
⏱️ 2 min - 10
Carefully transfer the roasting pan with the water bath and brownie pudding to the preheated oven. Bake for 1 hour.
⏱️ 60 min•🌡️ 325 - 11
Once baked, carefully remove the roasting pan from the oven. Remove the brownie pudding dish from the water bath and let it cool for about 15 minutes before serving.
⏱️ 15 min