Ina Garten Brownie Pudding (Print Version)

A rich chocolate dessert featuring a crisp crust and a soft, molten core for indulgence.

# What You'll Need:

→ Chocolate Mixture

01 - 8 oz unsalted butter
02 - 6 oz semisweet chocolate, chopped

→ Batter

03 - 4 large eggs, at room temperature
04 - 2 cups granulated sugar
05 - 1/2 cup all-purpose flour
06 - 2 tbsp unsweetened cocoa powder
07 - 2 tsp vanilla extract
08 - 1/4 tsp kosher salt

→ For Serving (optional)

09 - Vanilla ice cream or lightly sweetened whipped cream

# How to Make It:

01 - Preheat the oven to 325°F. Butter a 2-quart baking dish and set aside.
02 - Melt the butter and semisweet chocolate together in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and cool slightly.
03 - Using a stand mixer with paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until mixture is thick, pale, and ribbons form.
04 - Reduce mixer speed to low. Add vanilla extract and kosher salt. Pour in cooled chocolate mixture and mix until just combined.
05 - Sift together the flour and cocoa powder. Gently fold into the batter using a spatula until just incorporated.
06 - Pour batter into prepared baking dish. Place dish in a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake for 1 hour until the top is set and crackly but center remains soft.
07 - Remove baking dish from water bath and cool for at least 15 minutes. Serve warm, optionally with vanilla ice cream or whipped cream.

# Additional Tips::

01 -
  • It's foolproof theater—looks restaurant-worthy but requires almost no skill, just patience.
  • That molten center situation is the chocolate experience your brain has been quietly hoping for.
  • One bowl does most of the work, so cleanup won't dampen your proud moment.
02 -
  • Do not overbake this—the pudding center is intentional, not a mistake; an extra 5 minutes transforms it into regular brownie territory.
  • Room-temperature eggs and slow beating actually matter here; they create the emulsion that holds everything together.
03 -
  • Don't skip sifting the flour and cocoa together—it prevents lumps that create an uneven texture.
  • If you're halving the recipe, use a smaller baking dish and watch it carefully; it may bake slightly faster.
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