Ina Garten Chocolate Brownie Pudding Recipe – Decadent Dessert Idea
This Ina Garten chocolate brownie pudding recipe is the ultimate indulgence. With a crisp brownie-like top and a gooey chocolate center, it’s a rich and decadent dessert perfect for holidays, dinner parties, or cozy nights in.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups & spoons
- 2-quart baking dish
- Larger roasting pan (for water bath)
- Whisk
- Oven
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 tsp vanilla extract
- ¾ cup cocoa powder (high-quality)
- ½ cup all-purpose flour (or almond flour for gluten-free)
- 2 sticks (1 cup) unsalted butter, melted
- Pinch of salt
- Optional toppings: vanilla ice cream, whipped cream, berries
Instructions
- Prepare dish: Butter a 2-quart baking dish and dust lightly with sugar.
- Beat eggs & sugar: In a mixer, beat eggs and sugar for 5–10 minutes until pale and thick. Add vanilla.
- Add dry ingredients: Sift cocoa powder, flour, and salt. Gently fold into egg mixture.
- Add butter: Fold in melted butter until smooth.
- Bake in water bath: Pour batter into prepared dish. Place dish in a larger pan filled halfway with hot water. Bake at 325°F (160°C) for 1 hour.
- Cool slightly: Let rest for 10 minutes.
- Serve: Spoon warm pudding into bowls. Pair with vanilla ice cream or whipped cream.
Notes
- Chocolate choice: Use premium cocoa for depth of flavor.
- Texture tip: The water bath ensures creamy consistency—don’t skip it.
- Variations: Add espresso for mocha flavor, swirl raspberries for fruity contrast, or bake in ramekins for individual servings.
- Storage: Refrigerate up to 3 days; freeze portions for 2 months. Reheat gently in oven to retain gooey texture.
- Serving suggestion: Garnish with powdered sugar or chocolate curls for elegance.