Ina Garten’s Brownie Pudding

There are days when only a warm, deeply chocolatey dessert will do, the kind you make when you want comfort without complication. The first time I made this, it was late, the kitchen was quiet, and I needed something cozy that felt like a hug in a bowl. This brownie pudding delivers exactly that, crisp on top, gooey underneath, and endlessly satisfying, all while being surprisingly simple to pull together.

Why This Recipe Will Be Your New Favorite

This dessert sits right at the intersection of brownie and pudding, giving you the best of both worlds in every spoonful. Trust me, you’re going to love this, especially when you break through that crackly top into the molten center. This one’s a total game-changer for chocolate lovers who want something elegant but effortless, rich but not fussy.

Behind the Recipe

The inspiration comes from those evenings when you crave something homemade and deeply comforting without pulling out every bowl in the kitchen. It reminds me of classic family desserts, served warm, straight from the oven, with everyone hovering nearby waiting for their turn. There’s something nostalgic about a dessert that feels old-fashioned yet timeless, and this one brings that feeling back with every bite.

Ingredients You’ll Need

Every ingredient here works together to create layers of texture and deep chocolate flavor, from the crisp edges to the soft, pudding-like center.

1. Unsalted Butter: 170 grams, melted, adds richness and creates that silky brownie base.
2. Bittersweet Chocolate: 170 grams, chopped, melts smoothly for intense chocolate depth.
3. Granulated Sugar: 300 grams, sweetens while helping form the delicate crust on top.
4. Large Eggs: 3 eggs, room temperature, provide structure and a custardy texture.
5. Vanilla Extract: 1 tablespoon, enhances and rounds out the chocolate flavor.
6. All-Purpose Flour: 65 grams, gives just enough structure while keeping the center soft.
7. Unsweetened Cocoa Powder: 25 grams, deepens the chocolate flavor and pudding texture.
8. Baking Powder: 1 teaspoon, lightly lifts the top layer.
9. Fine Salt: 0.5 teaspoon, balances sweetness and sharpens the chocolate notes.

Time Needed to Make This Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Special Equipment You’ll Need

This recipe keeps things simple and approachable, using tools most kitchens already have.

Oven-Safe Baking Dish: Holds the batter and allows the pudding center to form beautifully.
Heatproof Mixing Bowl: Used to melt the butter and chocolate smoothly together.
Whisk: Helps incorporate air and blend the batter evenly.
Spatula: Perfect for scraping every bit of chocolatey goodness into the dish.

Step-by-Step Instructions

This process is relaxed and forgiving, perfect for baking without stress and enjoying the moment.

1. Preheat the oven: Set your oven to 175 degrees Celsius and lightly butter your baking dish.
2. Melt the chocolate and butter: Combine the chopped chocolate and butter in a heatproof bowl, melting gently until smooth and glossy.
3. Whisk in the sugar: Stir the sugar into the warm chocolate mixture until fully combined and slightly thickened.
4. Add the eggs and vanilla: Whisk in the eggs one at a time, then add the vanilla extract, mixing until silky.
5. Incorporate dry ingredients: Gently fold in the flour, cocoa powder, baking powder, and salt until just combined.
6. Transfer and bake: Pour the batter into the prepared dish and bake until the top is set but the center remains soft.
7. Rest before serving: Let the pudding cool slightly so the layers settle while staying warm and gooey.

Serving Suggestions & Presentation Tips

Serve this brownie pudding warm, scooped generously into shallow bowls so the glossy center can shine. A dusting of cocoa powder or a scoop of vanilla ice cream adds contrast in both color and temperature. The crackled top, dark chocolate interior, and creamy accompaniments make every serving feel special and inviting.

Extra Tips for Best Results

A few small adjustments can make this dessert absolutely flawless.

• Use high-quality chocolate for the deepest, smoothest flavor.
• Do not overbake, the center should still jiggle slightly when removed.
• Let it rest for 10 minutes before serving to enhance the pudding texture.
• Serve warm for the ultimate gooey experience.

Variations You Can Try

If you love experimenting, this recipe adapts beautifully to different flavors and textures.

You can add chopped walnuts or pecans to the batter for crunch and contrast. Swirling a spoonful of nut butter into the top before baking adds richness and a subtle savory note. Replacing part of the bittersweet chocolate with dark chocolate creates a bolder, more intense flavor. A pinch of espresso powder intensifies the chocolate without tasting like coffee.

Make Ahead and Storage

This dessert is best enjoyed warm, but it can be made a few hours ahead and gently reheated before serving. Store leftovers covered in the refrigerator for up to three days. Reheat individual portions in the oven or microwave just until warm, preserving the soft center and rich texture.

Nutrition Facts

Servings: 6
Calories per serving: 520
Note: These are approximate values.

FAQ’s

1. Can I make this brownie pudding ahead of time?

Yes, you can bake it a few hours in advance and reheat gently before serving for the best texture.

2. How do I know when it’s done baking?

The top should look set and slightly crackled while the center remains soft and slightly jiggly.

3. Can I use dark chocolate instead of bittersweet?

Absolutely, dark chocolate works well and creates an even deeper chocolate flavor.

4. What size baking dish should I use?

An 20 centimeter square or similar-sized oven-safe dish works perfectly.

5. Can I freeze brownie pudding?

Freezing is not ideal, as it can affect the pudding-like center and texture.

6. Is this more like a brownie or a pudding?

It’s a beautiful mix of both, with a brownie top and a soft, spoonable center.

7. Can I reduce the sugar?

You can slightly reduce it, but keep in mind the texture and crust may change.

8. What should I serve with it?

Vanilla ice cream, lightly sweetened cream, or fresh berries pair wonderfully.

9. Can I make individual portions?

Yes, divide the batter into small oven-safe ramekins and reduce baking time slightly.

10. Why is my center too firm?

It was likely baked a bit too long, next time remove it while the center still jiggles.

Conclusion

This brownie pudding is pure comfort in dessert form, rich, warm, and deeply chocolatey in all the right ways. Let me tell you, it’s worth every bite, and once you try it, you’ll find yourself coming back to it again and again.

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