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Ina Garten Brownie Pudding Recipe

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Ina Garten’s Brownie Pudding Recipe
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Ina Garten Brownie Pudding Recipe: The My Brownie Pudding is a decadent chocolate dessert that has a crust that is crunchy and crackly and a centre that is dense and can be spooned out. This is just like a chocolate cake with a deep dish!

Ina Garten Brownie Pudding Recipe


  • 1 cup (8 ounces) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup all purpose flouror cake flour
  • 1/4 tsp salt
  • 4 large eggs
  • 2 cups granulated sugar
  • 1 tsp vanilla bean pasteor the seeds from one vanilla bean. You can also use vanilla extract
  • powdered sugarfor dusting (optional)


  • Butter an oval baker measuring 9 inches by 12 inches with a capacity of 2 quarts. Preheat the oven to 325 degrees Fahrenheit. Another option is to utilise a baking dish that is 8 inches by 8 inches. Prior to beginning the process of creating a water bath, you should ensure that you have a larger baking dish or roasting pain on hand that your baker can fit into.
  • On the burner or in the microwave, melt the butter until it is smooth. Put to the side and wait for it to cool down.
  • Put the cocoa powder, flour, and salt into a small bowl and mix them together. Use a whisk or a sifter to thoroughly remove any lumps that may be present in the cocoa powder or flour. Put aside for later.
  • In a stand mixer fitted with the paddle attachment or with a set of electric beaters, combine the sugar and the eggs and beat them together for five to ten minutes at a speed that is somewhere between medium and high. Your goal is to get a mixture that is thick and a very light yellow colour. Regarding seven minutes, I went there.
  • The speed of the mixer should be reduced to a low setting, and the vanilla bean paste should be added gradually, followed by the cocoa powder combination.
  • Next, add the melted butter in a steady stream for a few minutes. After the ingredients have been well combined, the mixer should be turned off.
  • One final mix should be performed by hand on the batter, with the sides and bottom of the bowl being scraped in order to ensure that everything is thoroughly integrated. After the baking dish has been prepped, pour the batter into it.
  • The water bath pan should be placed on the rack of your oven. After you have placed the baking dish inside of it, pour hot water (from your tap or heated in a kettle) to the point where it comes up approximately halfway up the sides of the brownie baking dish.
  • Bake for a full hour. Due to the fact that the sides will be hard, but the centre will still be soft, it is recommended that this cake be under-baked rather than over-baked during the baking process. After taking it out of the oven, wait until it has cooled down at least partially before serving. Depending on your preference, it can be served either warm, at room temperature, or cold. While it is still warm, it will have the most pudding-like consistency and be the most gooey.

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