Ina Garten’s Brownie Pudding
The moment you step into your kitchen and begin to prepare Ina Garten’s Brownie Pudding, a sweet, rich aroma envelops you, filling your home with the scent of melting chocolate and browned butter. The air grows warm with anticipation, and soon you’ll be rewarded with a dessert that dances between the realms of a gooey brownie and a luscious pudding. It’s a comforting embrace, the kind of dessert that feels like a hug on a chilly evening or a celebration for an everyday win.
Table of Contents
You might recall a place or time where dessert felt pure and uncomplicated—the kind baked in a family member’s kitchen, where chocolate always signifies love. That’s what making Ina Garten’s Brownie Pudding is all about. With each spoonful, you capture a moment that can melt stress away, perfect for cozy nights or gatherings with friends. So roll up your sleeves, grab that mixing bowl, and let’s channel Ina’s magic into your home!
Why You’ll Love This Recipe
- Simple & Quick: Prep takes just 15 minutes, and it’s in the oven before you know it!
- Irresistible Flavor: The combo of cakey edges and gooey center creates a chocolate experience that’s truly divine.
- Eye-Catching Appeal: The glossy top and warm, soft gooeyness make it a showstopper at any gathering.
- Flexible Serving: Perfect for a snack, sweet indulgence after dinner, or an impressive dessert for company.
- Diet-Friendly Options: Swap ingredients easily for gluten-free or dairy-free versions without losing the rich flavor.
Ingredients You’ll Need
- 1 cup unsalted butter: This is crucial for creating that rich, melt-in-your-mouth texture. You could use a plant-based butter for a dairy-free option.
- 4 large eggs (at room temperature): Room temperature eggs incorporate better, yielding a fluffier batter.
- 1 tablespoon vanilla extract (or seeds from 1 vanilla bean): Opt for pure vanilla extract for the best flavor, or use fresh vanilla bean for an extra gourmet touch.
- 2 cups granulated sugar: This sweetens the mix and helps in creating a shiny top layer. Consider coconut sugar for a more caramel-like flavor.
- 3/4 cup unsweetened cocoa powder: Choose high-quality cocoa for depth of flavor; Dutch-processed cocoa can provide a smoother taste if you prefer.
- 1/2 cup all-purpose flour: Essential for binding the ingredients together. If you’re going gluten-free, almond flour or a gluten-free blend can work.
- 1/4 tsp salt: Balances the sweetness and enhances the chocolate flavor.
- 1 tablespoon raspberry liqueur (optional): Adds a delightful fruity undertone, but you can enhance flavor with a dash of espresso or skip it altogether.
- Vanilla ice cream (for serving): A scoop brings everything together; you might also enjoy creamy yogurt or whipped cream instead.
How to Make Ina Garten’s Brownie Pudding
Preheat and Prepare: Start by preheating your oven to 325°F. Generously butter a 2-quart oval or rectangular baking dish. Ensuring the dish is well-greased helps the pudding slide out easily after baking.
Melt Butter: Gently melt the butter in a saucepan over low heat or in the microwave. Allow it to cool to room temperature. This step makes your batter smooth and prevents the eggs from scrambling!
Whip Eggs and Sugar: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the eggs, vanilla, and sugar on medium-high speed for 5-10 minutes. You’re aiming for a thick, pale yellow mixture that looks fluffy and elevated. This airiness is critical for the final texture!
Combine Dry Ingredients: Sift together the cocoa powder and flour, then add salt. Slowly incorporate this dry mix into the egg mixture on low speed, just until combined. Avoid overmixing here; you want to keep the airiness!
Blend in Butter: With the mixer still running on low, slowly pour in the cooled melted butter. Mix until everything is combined and smooth; you’ll sense the rich smell as the chocolate and butter come together.
Pour Batter: Carefully pour the batter into your prepared baking dish. This mixture is thick and luscious, a true chocolate lover’s dream!
Set Up the Water Bath: Place the baking dish into a larger roasting pan. Pour hot tap water into the roasting pan until it comes halfway up the sides of the baking dish. This water bath helps the brownies bake evenly and remain moist.
Bake to Perfection: Bake for 55-60 minutes. The edges will appear set and slightly pulling away from the sides, while the center remains gloriously jiggly. That’s how you know it’s perfect, don’t overbake!
Cool and Serve: Upon removing from the oven, let the brownie pudding cool for 10-15 minutes. It’s best served warm, so grab a sturdy spoon and scoop generous portions into bowls. Don’t forget a big scoop of vanilla ice cream on top for that delightful contrast!
Storing & Reheating
For any leftover Ina Garten’s Brownie Pudding, allow it to cool, then store it covered at room temperature for up to a day. Ideally, keep it in the fridge in an airtight container for up to four days to maintain its texture. If you wish to keep it longer, freezing is a great option; simply wrap it tightly in plastic wrap and foil for up to three months. Reheating is easy—just pop it back in a low oven (around 300°F) for about 10-15 minutes until warmed through. Remember, the texture will shift slightly after freezing, but you can revive some magic with that warm ice cream melting over it!
Chef’s Helpful Tips
- Avoid overwhipping the egg mixture; you want it just fluffy enough.
- Make sure your butter isn’t too hot when added to the egg mixture, preventing the cooking of your eggs.
- Adjust baking time based on your oven; ovens vary a lot! Always check a few minutes early.
- Feeling adventurous? Add chips or nuts to the batter for texture and flavor variation!
- Make it ahead the day before and just warm it when guests arrive for less stress!
It’s the kind of dessert that’s meant to be savored—each bite a fusion of rich chocolate and sweet warmth. Ina Garten’s Brownie Pudding isn’t just food; it’s an experience waiting to happen. So whip out your mixing bowls, take a moment to enjoy the process, and see how this sweet delight can fit seamlessly into your next occasion.
Recipe FAQs
Can I make this brownie pudding ahead of time?
Absolutely! You can prepare the batter in advance and refrigerate it overnight. Just make sure to cover it tightly so it doesn’t absorb any fridge odors. Bake it fresh when you’re ready to serve; it’s best enjoyed warm!
What should I serve with brownie pudding?
While vanilla ice cream is a classic pairing, you can also serve it warm with whipped cream or a rich chocolate sauce. Fresh berries or a sprinkle of sea salt can elevate the flavor profile, adding a fresh-tasting twist.
Can I make this gluten-free?
Of course! Substitute the all-purpose flour with a gluten-free flour blend, or even almond flour for a nutty flavor profile. The texture might vary slightly, but it should still be deliciously gooey.
What happens if I bake it too long?
Overbaking can lead to dry brownie pudding instead of the desired gooey center. Ideally, the center should look rich and jiggly while the edges are set. If you reach this stage, take it out immediately to keep that delightful texture intact.
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📖 Recipe Card
Ina Garten’s Brownie Pudding
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Experience the rich blend of gooey brownie and creamy pudding in Ina Garten’s Brownie Pudding. This irresistible dessert is easy to make and perfect for gatherings, providing a comforting taste that will impress every chocolate lover.
Ingredients
- 1 cup unsalted butter
- 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)
- Vanilla ice cream (for serving)
Instructions
- Preheat oven to 325°F and butter a 2-quart baking dish.
- Melt butter and let cool to room temperature.
- Whip eggs, sugar, and vanilla in a stand mixer until thick and pale yellow.
- Sift and combine cocoa powder, flour, and salt; mix into the egg mixture at low speed.
- Blend in the melted butter until combined and smooth.
- Pour the batter into the prepared baking dish.
- Place the baking dish in a larger roasting pan and add hot water halfway up the sides.
- Bake for 55-60 minutes, until edges are set and center is slightly jiggly.
- Cool for 10-15 minutes before serving warm with vanilla ice cream.
Notes
If using a gluten-free option, swap all-purpose flour with almond flour or a gluten-free blend.
For added flavor, include chocolate chips or nuts in the batter.
Make ahead by preparing batter and refrigerating it overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 140mg
