The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ina Garten’s Brownie Pudding: A Rich, Fudgy Delight C.an a single dessert steal the show at both casual weeknights and fancy dinner parties? We asked that while testing a deep-dish, spoonable chocolate treat based on a trusted classic.
We made this dessert with two sticks of unsalted butter, four extra-large eggs, two cups of sugar, and good cocoa for real depth. We folded in vanilla bean seeds and a splash of framboise liqueur, then baked the batter in a water bath until the edges set and the center stayed lusciously underbaked.
The result was a crackly top with a gooey middle that spooned like a decadent cake. We served it warm with vanilla ice cream and a dusting of powdered sugar for contrast.
Stick with us for exact measurements, texture cues, and tips we tested—like Dutch-processed cocoa, vanilla paste swaps, and simple liqueur alternatives. We also preview quick comfort-food ideas below, including crockpot chicken and dumplings and a clever Red Lobster biscuit shortcut for busy nights.
Key Takeaways
- We achieved a fudgy center and crackly surface using a bain-marie and a 2‑quart dish.
- The batter relies on pantry staples and quality cocoa for deep chocolate flavor.
- Vanilla bean or paste lifts aroma; liqueur is optional but adds depth.
- Serve warm with ice cream, powdered sugar, or fresh berries for contrast.
- We tested variations to preserve flavor while keeping costs sensible.
Why We Love Ina Garten’s Brownie Pudding
We fell for this deep-dish chocolate dessert the moment the top cracked and the center stayed spoonable.
What stood out was the brittle, brownie-like surface giving way to a dense, pudding-like middle. The bake used a hot-water bath for about 60 minutes, which protected the interior and let the edges set without overcooking the core.
We relied on quality cocoa powder rather than bars of chocolate. That kept the pantry list simple and still delivered intense chocolate flavor.
A clean-but-not-perfect tester — about three-quarters clean — signaled the ideal underbaked center. Serving the dish warm with vanilla ice cream amplified the hot-and-cold contrast we preferred.
“A crackly top and silky center turned a humble batter into a dinner-party showstopper.”
- Water bath preserves a molten center while the surface firms.
- Fast mixing with basic tools makes it weeknight-friendly.
- Versatile: serve warm, room temp, or chilled; warm feels most pudding-like.
Ingredients, Tools, and Pro Tips for Success
Success hinged on clear ingredients and a simple tool list. We prepped staples, confirmed equipment fit, and chose quality elements that punch above their cost.
Pantry Ingredients and Optional Add-Ins
For the base, we used 2 sticks unsalted butter, 4 extra-large eggs at room temperature, 2 cups sugar, 3/4 cup cocoa powder, and 1/2 cup all-purpose flour. We stirred in seeds from 1 vanilla bean and, if desired, 1 tablespoon framboise or another liqueur for nuance.
The Right Dish, Roasting Pan, and Water for the Bain Marie
Use a buttered 2‑quart oval baking dish (or 8×8) that fits inside a high-sided roasting pan. Place the dish in the pan, then add very hot tap water halfway up the sides to create a gentle, even bake.
Quality Matters: Good Cocoa Powder, Vanilla, and Unsalted Butter
We whipped eggs and sugar in a mixer with the paddle attachment on medium-high speed until thick and pale. We sifted the cocoa powder and flour together to avoid lumps and kept brands like Rodelle, Kerrygold, and Bob’s Red Mill on hand for reliable results.
Ina Garten’s brownie pudding recipe: Step-by-Step Method
We began by prepping a buttered 2‑quart oval baking dish and heating the oven to 325°F to lock in steady heat.
Prep and mise en place
We melted 2 sticks of butter and set it aside to cool. Then we measured 4 extra-large eggs and 2 cups sugar so everything was ready.
Beat the eggs and sugar
Using a stand mixer with the paddle attachment, we beat eggs and sugar on medium-high speed for 5–10 minutes until very thick and pale. This aeration gives the final texture its spoonable lift.
Combine dry ingredients and flavor
We sifted together 3/4 cup cocoa powder and 1/2 cup all-purpose flour, then reduced the mixer speed. We added vanilla bean seeds to add aroma and, optionally, 1 tablespoon framboise, keeping mix time brief.
Finish batter and bake in a water bath
With the mixer on low we streamed in the cooled melted butter until the mixture looked glossy. We poured the batter into the prepared baking dish, set it inside a high-sided roasting pan, and added very hot tap water halfway up the sides to form a proper water bath.
- Slide the pan into the oven 325 and bake about 60 minutes.
- Look for set edges and a soft center—the underbaked middle is intentional.
- Remove the pan carefully and let the dish rest so the center can settle.
Serving, Texture, and Doneness Cues
We timed the bake to an hour so the edges would firm and the middle would remain lush and spoonable.
Crackly Top, Gooey Center: What to Look For
After exactly 1 hour the edges were set and a cake tester came out about 3/4 clean. The center looked underbaked, which is desired for this style.
Look for a thin, crackly crust and a soft, glossy interior. If the center sets firm, the dish is overbaked.
We watched the waterline in the roasting pan and noted a slight jiggle near the core as the sign of correct doneness.
How We Serve It: Simple Garnishes and Pairings
We let the dish rest briefly to stabilize the custardy interior before scooping. Warm servings were the most gooey; room temperature felt denser like a truffle-style cake, and chilled slices became firmer.
- Serve warm scoops with vanilla or coffee ice cream for a hot-cold contrast.
- Dust with powdered powder sugar, or add lightly sweetened whipped cream — spike with liqueur if desired.
- Finish with fresh berries, a quick berry sauce, or mint to brighten the intense chocolate notes.
Extra Inspiration: Time-Saving Comfort Recipes We’re Loving
When weeknight life gets busy, we turn to dishes that tuck into the slow cooker and simmer themselves into comfort. Below we share two easy approaches to chicken and dumplings plus a savory twist that adds big flavor with minimal work.
Set-and-Forget Comfort: Crockpot Chicken and Dumplings
We load a slow-cooker dish with chicken, veggies, broth, and seasoning, then set aside active time while it cooks low and slow. The pan does the heavy lifting; after several hours the chicken is tender and the sauce thickens into a spoonable finish.
Weeknight Win: 4-Ingredient Chicken and Dumplings You Can Whip Up Fast
For busy nights we use pre-cooked shredded chicken, condensed soup, a cup-based starch, and quick dumpling mix. Prep takes only minutes, and the simple measurements by cup make the method easy to scale for families.
Secret Twist: Red Lobster Biscuits as Dumplings for Extra Flavor
Swap in Red Lobster–style cheddar biscuit dough for dumplings to add savory depth. The biscuit dough brings salted butter, cheese, and a tender crumb that steam-cooks on top of the stew.
- Hands-off ease: Load the crockpot, set aside time, and return to a ready meal.
- Shortcut tips: Use pre-cooked chicken and condensed soup to cut steps without losing comfort.
- Pan and spread: Use a wide pan or oval cooker insert so dumplings steam evenly.
- Liquid check: Add a splash of water or stock if needed to prevent scorching and keep the sauce creamy.
- Finish and serve: Taste and adjust seasoning, then ladle into bowls and follow with warm dessert scoops of our brownie pudding for a complete meal.
Conclusion
A strong, clear takeaway: our method turned pantry staples into a crisp-topped, spoonable dessert that pleased every time.
Beating eggs and sugar to ribbon, sifting cocoa powder and flour, adding vanilla bean, and streaming in cooled butter before baking in a water bath at 325°F for 60 minutes produced consistent results.
Trust doneness cues — a 3/4‑clean tester, set edges, and a soft center — and use a proper baking dish, roasting pan, very hot water, and a reliable mixer to remove guesswork.
Serve warm with vanilla ice cream or whipped cream. Save, print, and bake this Ina Garten–inspired garten brownie pudding for holidays or any night you want a rich chocolate finish.
FAQ
What oven temperature and bake time do we use for this rich, fudgy dessert?
We bake at 325°F and usually plan for about 60 minutes in a water bath. Check at 50–60 minutes; the top should be set with a crackly surface while the center remains slightly gooey.
Which pan and water bath setup work best to achieve the silky center?
We use a 2‑quart oval baking dish placed inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the smaller dish to create an even bain‑marie.
Can we substitute cocoa powder or must we use a specific type?
We recommend good‑quality cocoa powder—natural or Dutch‑processed both work but will affect acidity and flavor. Avoid low‑grade powders to preserve the deep chocolate notes.
How do we know when the center is done without overbaking?
The center should still wobble slightly and look glossy when you gently shake the dish. It firms as it cools; overbaking yields a dry, cake‑like texture instead of fudgy richness.
Is it necessary to beat the eggs and sugar on medium‑high speed with a paddle attachment?
We find beating eggs and sugar on medium‑high until thick and pale gives lift and structure. Use the paddle or whisk on a stand mixer; this step helps achieve the crackly top and silky interior.
Can we add flavor variations like vanilla bean or liqueur?
Yes. We add vanilla bean seeds or paste for pure flavor and sometimes a splash of framboise or coffee liqueur to deepen the chocolate profile. Fold additions in after sifting dry ingredients.
Should we use salted or unsalted butter, and does room temperature matter?
We prefer unsalted butter so we can control seasoning. Melted butter is typically used and should be warm enough to blend smoothly when streamed into the batter, not hot.
Do we need to sift the cocoa powder and flour, and why?
We sift cocoa and flour to remove lumps and ensure even incorporation. Sifting helps create a smoother batter and prevents streaks or pockets of dry ingredients.
How should we serve this dessert for best results?
We serve warm with vanilla ice cream, a dusting of powdered sugar, or simple berries. The contrast between cold ice cream and the warm, gooey center is classic and highly recommended.
Can we make this ahead, and how do we reheat it?
Yes. We cool completely, cover, and refrigerate up to 2 days. Reheat portions gently in a low‑temp oven (about 300°F) for 10–15 minutes or briefly in the microwave until warm but not overcooked.
What tips help prevent cracking and ensure an even top?
We beat the eggs properly, sift dry ingredients, and bake in a stable water bath at the correct temperature. Avoid opening the oven frequently and let the dish rest in the water bath a few minutes after baking before removing.
Are there time‑saving shortcuts or inspired twists we can try?
We sometimes streamline prep by measuring ingredients in advance, using paste vanilla instead of a bean, or serving with quick store‑bought ice cream. For a twist, try a sprinkle of flaky sea salt or toasted nuts for texture.
