Description
Experience the mouthwatering delight of Ina Garten’s Brownie Pudding, a simple yet decadent dessert blending fudgy brownies and smooth pudding for a memorable treat.
Ingredients
Scale
- 1 cup butter (melted, plus extra for greasing)
- 4 large eggs (at room temperature)
- 1 tablespoon vanilla extract (or seeds from 1 vanilla bean)
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tablespoon raspberry liqueur (optional)
- Vanilla ice cream (for serving)
Instructions
- Preheat oven to 325°F and butter a baking dish.
- Melt butter and let cool to room temperature.
- Beat eggs, vanilla, and sugar until thick and pale.
- Sift cocoa and flour with salt, then fold into egg mixture.
- Slowly mix in the cooled melted butter until combined.
- Pour batter into a baking dish placed in a water bath.
- Bake for 55-60 minutes until edges are firm and center jiggles.
- Cool for 10-15 minutes, serve warm with ice cream.
Notes
Use high-quality cocoa powder for the best flavor.
Ensure eggs are at room temperature for better mixing.
Store leftovers in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 35g
- Sodium: 125mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg