Sandra Ina Garten Brownie Pudding Recipe is a classic American dessert combining a crisp, cracked top with a gooey, molten centre. This rich bake uses Dutch-processed cocoa and vanilla to create a deep chocolate flavour that pairs perfectly with cold cream.
The first time I made this, I didn’t beat the eggs long enough and ended up with a dense block instead of a light, aerated crust. You must keep the mixer running until the mixture is thick and pale, which usually takes the full ten minutes. That air is the only thing providing lift since there’s no baking powder in the batter.
The water bath is doing more work than you’d think here. Without the gentle steam from the roasting tin, the edges of the pudding would dry out and become cakey before the middle has a chance to set. This recipe from Ina Garten is the one I keep going back to because it manages to be both a brownie and a bowl of warm chocolate custard at the same time.
Ina Garten Brownie Pudding Recipe Ingredients
- 225g (8oz) unsalted butter, plus extra for greasing
- 4 extra-large eggs, at room temperature
- 400g (14oz) granulated sugar
- 90g (3oz) Dutch-processed cocoa powder
- 65g (2oz) plain flour
- 1 tbsp vanilla extract
How To Make Ina Garten Brownie Pudding Recipe
- Preheat the oven: Set the temperature to 160°C (325°F/Gas Mark 3) and grease a 2-litre (3.5-pint) baking dish.
- Melt the butter: Place the butter in a small pan over low heat until liquid, then set it aside to cool slightly.
- Beat eggs and sugar: Put the eggs and sugar in a large bowl and whisk on medium-high speed for 5 to 10 minutes until the mixture is thick and leaves a trail.
- Add dry ingredients: Sift in the cocoa powder and plain flour, then pour in the vanilla and cooled butter. Whisk on low speed until just combined to avoid knocking out the air.
- Prepare the water bath: Pour the batter into the greased dish and place it inside a large roasting tin. Fill the tin with hot tap water until it reaches halfway up the sides of the pudding dish.
- Bake the pudding: Slide the roasting tin into the centre of the oven and bake for 1 hour exactly. Look for a crust that has risen and cracked slightly while the middle still wobbles when the dish is nudged.
- Cool and serve: Remove the dish from the water bath and let it sit on a wire rack for 15 minutes. Serve it warm while the centre is still molten.
Recipe Tips
Check the egg size. Use extra-large eggs to ensure the custard base has enough protein to set properly. If you only have large eggs, the pudding might remain too liquid in the centre and fail to form that signature meringue-like top.
Sift the cocoa. Dutch-processed cocoa is prone to forming stubborn lumps that won’t disappear once they hit the wet ingredients. Sieve the cocoa and flour together into a separate bowl before adding them to the egg mixture to ensure a smooth texture.
Watch the water level. Make sure the water in the roasting tin does not splash into the brownie batter when you move the pan. If water gets into the chocolate, it can cause the fats to separate and ruin the glossy finish of the pudding.
Room temperature ingredients. Take the eggs out of the fridge at least an hour before you start whisking. Cold eggs won’t hold the air required to create the light, aerated structure that defines this specific dessert.
Storage and leftovers. This bake is best eaten immediately, but you can store leftovers in the fridge for up to three days. The centre will firm up into a fudge-like consistency which tastes excellent when eaten cold.
What To Serve With Brownie Pudding
A big scoop of high-quality vanilla bean ice cream is the traditional choice here. The cold cream melts into the warm chocolate sauce to create a marbled effect in the bowl.
If you want something less heavy, try a dollop of crème fraîche or double cream. The slight tang of the crème fraîche cuts through the intense sweetness of the sugar and cocoa.
How To Store Brownie Pudding
Fridge
Cover the dish tightly with clingfilm once it has cooled to room temperature. Store it in the fridge for up to three days to keep the fudge centre moist.
Reheat
Place a single portion in a shallow bowl and warm it in the oven at 150°C (300°F/Gas Mark 2) for 10 minutes. A microwave works for a quick 30-second burst, but it can make the top crust lose its crunch.
Freeze
Wrap individual portions in foil and place them in a freezer bag for up to one month. Thaw completely in the fridge before reheating to ensure the middle warms through evenly.
Ina Garten Brownie Pudding Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 540 kcal
- Protein: 6g
- Fat: 28g
- Carbohydrates: 68g
- Sugar: 51g
- Sodium: 45mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
The pudding is meant to be gooey, but if it’s completely liquid, the oven temperature was likely too low or the water bath was too deep. Make sure your oven has reached 160°C (325°F/Gas Mark 3) before the dish goes in.
No, the water bath is essential for keeping the eggs from curdling and ensuring the edges don’t burn. Baking without it will result in a dry, tough brownie rather than a soft pudding.
Dutch-processed cocoa has been treated with alkali to neutralise its acidity, resulting in a darker colour and smoother flavour. Using natural cocoa in this recipe will make the pudding taste sharper and may affect the rise of the crust.
Ina Garten Brownie Pudding Recipe
Description
A decadent chocolate dessert with a brittle, papery top and a thick, molten fudge centre.
Ingredients
Instructions
- Preheat oven to 160°C (325°F/Gas Mark 3) and grease a 2-litre dish.
- Melt the butter and allow it to cool slightly.
- Whisk eggs and sugar for 5 to 10 minutes until thick and pale.
- Gently fold in the cocoa, flour, vanilla, and melted butter.
- Place the dish in a roasting tin filled halfway with hot water.
- Bake for 1 hour until the top is set but the centre wobbles.
- Rest for 15 minutes before serving warm.
