Ina Garten Brownie Pudding Recipe
Ingredients
- 8 oz bittersweet chocolate chopped
- 1/2 cup unsalted butter 1 stick
- 3 large eggs
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp cocoa powder unsweetened
- 1 cup heavy cream for pudding layer
Instructions
Preheat and Prep
- Heat oven to 325°F. Butter your baking dish well. Set it aside. This prevents sticking.
Melt Chocolate and Butter
- Chop chocolate. Melt it with butter in a saucepan over low heat. Stir until smooth. Let it cool a bit.
Beat Eggs and Sugar
- Whisk eggs and sugar in a bowl. Beat until thick and pale, about 3 minutes. Add vanilla.
Mix Dry Ingredients
- Stir flour, salt, and cocoa into the egg mix. Fold gently. Don't overmix.
Combine Wet and Dry
- Pour cooled chocolate into batter. Stir until just blended. Batter will be thick.
Add Pudding Layer
- Spread half batter in dish. Pour cream over it evenly. Top with remaining batter.
Bake to Perfection
- Bake 45 minutes. Center stays gooey. Edges firm up. Cool 10 minutes before serving.
Notes
- Use room-temp eggs for smoother batter.
- Chop chocolate fine for quick melting.
- Add nuts like walnuts for crunch.
- Swap bittersweet for semisweet chocolate if you like milder taste.
- Make it boozy: Stir 2 tbsp coffee liqueur into cream.
- Gluten-free? Use almond flour instead.
- Double cream for extra pudding gooeyness.