Ina Garten’s Baked Brownie Pudding is the ultimate chocolate lover’s dessert—somewhere between a molten brownie, a rich chocolate pudding, and a flourless cake. Deeply fudgy, intensely chocolatey, and irresistibly gooey in the center, this Barefoot Contessa classic feels elegant enough for dinner parties yet comforting enough for a cozy night in.
Why Everyone Will Love This Recipe
- Ultra-rich, fudgy, pudding-like texture
- Deep chocolate flavor from cocoa and butter
- Baked gently in a water bath for perfect consistency
- Simple ingredients, luxurious results
- Delicious warm, room temperature, or chilled
What Is Baked Brownie Pudding?
Baked brownie pudding is a dessert that blurs the line between cake and custard. Ina Garten’s version relies on whipped eggs and sugar for structure, minimal flour, and a slow bake in a water bath to create a soft, spoonable center with set edges. The result is decadent, dramatic, and unapologetically indulgent—classic Barefoot Contessa style.
Cooking Tips
- Beat the eggs and sugar well—this creates the silky texture.
- Don’t skip the water bath; it ensures even, gentle baking.
- Underbake slightly for the best gooey center.
- Let the melted butter cool before adding to avoid scrambling the eggs.
- Serve warm for maximum pudding-like decadence.
Frequently Asked Questions
Is this more like brownies or pudding?
It’s both! The edges are brownie-like, while the center stays soft and spoonable like pudding.
Can I make this ahead of time?
Yes. Bake it earlier in the day and gently rewarm before serving, or serve at room temperature.
Why bake it in a water bath?
The water bath prevents overbaking and helps achieve that signature silky texture.
Can I use cake flour instead of all-purpose?
Yes. Cake flour makes the texture slightly lighter, but both work well.
What should I serve with it?
Vanilla ice cream, whipped cream, or crème fraîche are perfect pairings.
How to Store
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently or enjoy chilled—it firms up slightly but stays delicious.
How to Freeze
Freezing is not recommended, as it can affect the delicate pudding-like texture.
Ingredients
- 1 cup (8 oz) unsalted butter
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour (or cake flour)
- ¼ tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1 tsp vanilla bean paste (or vanilla extract)
- Powdered sugar, for dusting (optional)
How to Make Ina Garten’s Baked Brownie Pudding
- Preheat the oven to 325°F. Butter a 9×12-inch oval baker (2-quart) or an 8×8-inch baking dish. Set aside a larger roasting pan for a water bath.
- Melt the butter on the stovetop or in the microwave. Set aside to cool slightly.
- Mix dry ingredients: In a small bowl, whisk together cocoa powder, flour, and salt until smooth and lump-free.
- Whip eggs and sugar: In a stand mixer with the paddle attachment (or using electric beaters), beat eggs and sugar on medium-high speed for 5–10 minutes, until very pale, thick, and fluffy.
- Add flavorings: Reduce mixer speed to low. Add vanilla, then slowly mix in the cocoa mixture.
- Add butter: With the mixer still on low, pour in the melted butter in a steady stream until just combined.
- Finish batter: Scrape the bowl and fold gently by hand to ensure everything is fully incorporated.
- Prepare water bath: Pour batter into prepared dish. Place dish inside the roasting pan. Add hot water until it reaches halfway up the sides of the baking dish.
- Bake for 1 hour. The edges should be set, while the center remains soft and gooey.
- Cool slightly before serving. Dust with powdered sugar if desired.
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