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
Scale
- 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