Ina Garten Brownie Pudding (Printable version)

A rich chocolate dessert with a crackly top and gooey molten center perfect for chocolate lovers.

# 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

# Directions:

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

# Expert Tips:

01 -
  • The magic is real: crispy, fudgy brownie top with a warm chocolate pudding center that flows like lava when you dig in.
  • It's deceptively simple to make but tastes like you spent hours fussing in the kitchen.
  • Feeds six people and somehow makes everyone feel like it was made just for them.
02 -
  • Do not overbake this—I learned the hard way that even five extra minutes can turn your pudding into a fudgy brownie, which is delicious but not what you're after here.
  • The eggs must be at room temperature or they won't incorporate properly into the chocolate, and you'll end up with a grainy texture instead of silky pudding.
  • The water bath is not optional; it's the difference between a baked chocolate cake and an actual pudding experience.
03 -
  • Room-temperature eggs are non-negotiable; take them out of the fridge 15 minutes before you start and your batter will thank you.
  • The crackly top is a visual signal that you've hit the mark; don't panic when it looks rustic instead of smooth.
  • A gentle water bath cooked low and slow will give you pudding; rushing it at higher heat gives you cake.
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