Ina Garten's Brownie Pudding (Copycat Recipe)
This decadent brownie pudding is inspired by Ina Garten's famous recipe - it's a cross between a fudgy brownie and warm chocolate pudding. The edges are set and cakey while the center stays gloriously gooey and underbaked.
Servings: 10 servings
Ingredients
- 1 cup butter melted, plus extra for greasing
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract or seeds from 1 vanilla bean
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tablespoon raspberry liqueur optional (like Chambord or framboise)
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish and set aside.
- Melt the butter in a small saucepan over low heat or in the microwave. Set aside to cool to room temperature.1 cup butter
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs, vanilla, and sugar together on medium-high speed for 5-10 minutes until the mixture is very thick, pale yellow, and fluffy. This step is crucial for the texture!4 large eggs, 2 cups granulated sugar, 1 tablespoon vanilla extract
- Sift together the cocoa powder and flour. Add the salt and sifted mixture to the egg mixture along with the raspberry liqueur (if using). Mix on low speed just until combined, don't overmix.3/4 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, 1 tablespoon raspberry liqueur
- With the mixer running on low speed, slowly pour in the cooled melted butter. Mix just until incorporated and the batter is smooth.
- Pour the batter into your prepared baking dish. Place the dish into a larger roasting pan with high sides. Carefully pour very hot tap water into the roasting pan until it comes halfway up the sides of the baking dish.
- Bake for 55-60 minutes. The edges will be set and slightly pulling away from the sides, but the center will look very underbaked and jiggly, this is exactly what you want! Do not overbake.
- Remove from the oven and let cool for 10-15 minutes. The brownie pudding is best served warm, scooped into bowls and topped with vanilla ice cream.Vanilla ice cream
Notes
- Room temperature eggs are key - they whip up better and create more volume
- Don't overbake - the center should look very underbaked when you remove it from the oven. It will continue to set as it cools
- Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds
Nutrition
Calories: 388Calories | Carbohydrates: 49g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 231mg | Potassium: 138mg | Fiber: 3g | Sugar: 41g | Vitamin A: 662IU | Calcium: 25mg | Iron: 2mg