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Decadent Ina Garten Chocolate Brownie Pudding Recipe

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★★★★

3.9 from 57 reviews

Indulge in this Decadent Ina Garten Chocolate Brownie Pudding, a rich and fudgy dessert that combines the dense texture of a brownie with the lusciousness of a pudding. Perfectly baked in a water bath to ensure a moist, melt-in-your-mouth experience, this recipe is enhanced by espresso powder for an intensified chocolate flavor. Serve warm with whipped cream or ice cream for an unforgettable treat.

Ingredients

Scale

Brownie Pudding Ingredients

  • 1 cup Unsalted Butter (Use salted butter if that’s all you have.)
  • 4 large Eggs (Ensure they are at room temperature.)
  • 1 cup Granulated Sugar (Sweetens the dessert.)
  • 1 cup Unsweetened Cocoa Powder (Natural cocoa powder is best.)
  • 1/2 cup All-Purpose Flour (Can substitute with gluten-free flour blend.)
  • 2 teaspoons Pure Vanilla Extract (Enhances flavor.)
  • 1 teaspoon Espresso Powder (Optional to intensify chocolate flavor.)
  • 1/4 teaspoon Salt (Omit if using salted butter.)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 325°F (165°C). Grease your baking dish thoroughly with unsalted butter or use non-stick cooking spray to prevent sticking.
  2. Beat Eggs and Sugar: In a large mixing bowl, combine the eggs and granulated sugar. Beat the mixture for 5 to 10 minutes until it becomes pale, fluffy, and thick, which is essential for the right texture.
  3. Add Butter and Vanilla: Stir in the melted butter and pure vanilla extract into the egg and sugar mixture until well incorporated.
  4. Sift Dry Ingredients: In another bowl, sift together the unsweetened cocoa powder, all-purpose flour, espresso powder, and salt to remove lumps and ensure even mixing.
  5. Combine Wet and Dry Ingredients: Carefully fold the sifted dry ingredients into the wet mixture, mixing just until there are no visible flour streaks to avoid overmixing.
  6. Prepare Batter for Baking: Spread the batter evenly into the prepared baking dish. Place this dish into a larger pan filled halfway with hot water to create a water bath for gentle, even baking.
  7. Bake: Bake in the preheated oven for 55 to 65 minutes. The edges should be set, and the center will still be slightly wiggly, maintaining the pudding-like texture.
  8. Cool and Serve: Allow the brownie pudding to cool for 10 minutes. Serve warm, ideally with whipped cream or ice cream for an extra indulgent experience.

Notes

  • Using room temperature eggs helps achieve a better beaten volume.
  • If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • The espresso powder is optional but highly recommended to deepen the chocolate flavor.
  • Ensure not to overbake; the center should remain slightly soft for the pudding texture.
  • Serving warm maximizes the decadent, gooey experience of this dessert.

Keywords: Ina Garten, Chocolate Brownie Pudding, Brownie Pudding, Decadent Chocolate Dessert, Chocolate Dessert, Moist Brownies, Baking, Chocolate Pudding

Find it online: https://foodiecara.com/decadent-ina-garten-chocolate-brownie-pudding-recipe/