Ina Garten Brownie Pudding (Printable)

Rich dessert featuring a crackly top and molten chocolate center, ideal for an indulgent chocolate treat.

# 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 - In a heatproof bowl set over simmering water, melt the butter and semisweet chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.
03 - Using a stand mixer fitted 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 ribbons form when lifted.
04 - Reduce mixer speed to low. Add vanilla extract and salt, then pour in the cooled chocolate mixture, mixing just until combined.
05 - Sift together the flour and cocoa powder, then gently fold into the batter using a spatula until just incorporated.
06 - Pour the batter into the prepared baking dish. Place the dish inside a larger roasting pan and add hot water halfway up the sides of the baking dish to create a water bath. Bake for 1 hour until the top is set and crackly but the center remains soft and pudding-like.
07 - Remove from the water bath and allow to cool for at least 15 minutes. Serve warm, ideally accompanied by vanilla ice cream or whipped cream.

# Expert suggestions:

01 -
  • The dramatic transformation from batter to a stunning crackly-topped dessert feels like kitchen magic.
  • It's impressive enough to serve at dinner parties but simple enough that you won't stress while making it.
  • That gooey center is intentional and honestly the best part—no dry cake here.
02 -
  • The pudding center is intentional—resist the urge to bake it longer just because you're nervous about it being gooey in the middle.
  • Room temperature eggs and that 5–10 minute beating step aren't skippable shortcuts; they're what give this dessert its signature texture.
03 -
  • Don't skip sifting the flour and cocoa together—it breaks up clumps and distributes flavor evenly throughout the batter.
  • If you're worried about the center being undercooked, remember that the residual heat will continue cooking it slightly as it rests, so trust the visual cues of a crackly top and slight jiggle in the center.
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