Ina Garten Brownie Pudding (Print Version)

A rich chocolate dessert featuring a crackly top and a gooey molten center, ideal 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 Steps:

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 butter and semisweet chocolate together, stirring until smooth. Remove from heat and cool slightly.
03 - Using a stand mixer fitted with the paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until thick, pale, and ribbon-like.
04 - Reduce mixer speed to low. Add vanilla extract and salt, then pour in the cooled chocolate mixture, mixing until just combined.
05 - Sift flour and cocoa powder together. Gently fold into the batter with a spatula just until incorporated.
06 - Place batter in prepared baking dish. Set the dish within a larger roasting pan and add hot tap water until it reaches halfway up the sides.
07 - Bake for 1 hour until the top is set and crackly but the center remains soft and pudding-like.
08 - Remove from water bath and cool for at least 15 minutes. Serve warm, optionally with vanilla ice cream or whipped cream.

# Expert Hints:

01 -
  • It looks like you've mastered some advanced baking technique, but honestly it's forgiving and nearly impossible to mess up.
  • The texture contrast—crackly crust against silky pudding center—delivers that moment of pure indulgence in every bite.
  • Made entirely in one baking dish without fussy plating, yet feels restaurant-worthy and elegant.
02 -
  • The center is supposed to be gooey and pudding-like; the moment you think 'maybe it needs more time,' you've probably reached perfection—trust that instinct rather than overbaking.
  • Room temperature eggs aren't just culinary fussiness; cold eggs won't emulsify properly with the sugar and will create a grainy texture instead of that silky ribbon.
  • The water bath isn't optional—it distributes heat so gently that you get that crackly top while the center stays molten, which is literally the whole point.
03 -
  • The ribbon stage when beating eggs and sugar is non-negotiable—it's what gives the final dessert its unique texture, so use a timer and don't rush it even though it feels like forever.
  • If you're using bittersweet chocolate and want even more depth, a quarter teaspoon of espresso powder wakes up the chocolate flavor without making anything taste like coffee at all.
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