Brownie Pudding

Brownie Pudding | browneyedbaker.com #recipe

When I’m in the mood for dessert (which, who are we kidding, is every night), 99 times out of 100, I want chocolate. Sure, if there’s leftover cheesecake or pie, I’ll totally eat that, but otherwise, I’m definitely a chocolate-for-dessert gal. The richer, the better, and if it’s something that I can throw vanilla ice cream on top of, well, that’s the icing on the cake. Enter this baked chocolate dessert that’s part brownie, part pudding and completely decadent.

Brownie Pudding | browneyedbaker.com #recipe

I’m a big fan of pretty much all things Ina Garten, and have yet to have one of her recipes fail me. This brownie pudding was no exception. It involves an incredibly short list of ingredients (all of which you probably have in your pantry right now), and a super simple preparation. This dessert can be served warm or at room temperature, which makes it a perfect dessert for serving to company. You could bake it earlier in the day, or even the day before, and you’re all set. All that’s left to do is scoop the ice cream!

Brownie Pudding | browneyedbaker.com #recipe

I love the varying textures in this dessert; it’s a little bit chocolate pudding and a little bit brownie, complete with the crispy, crackly crust.

If you’re a chocolate lover, this is one dessert that you definitely want to keep close at hand!

Brownie Pudding | browneyedbaker.com #recipe

Two years ago: Conch Fritters
Three years ago: Vegan Chocolate Cupcakes and S’mores Stuffed Chocolate Chip Cookies
Five years ago: Coconut Butter Thins

Brownie Pudding Recipe

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

A cross between a brownie and pudding and super chocolatey!

Ingredients:

¾ cup unsweetened cocoa powder
½ cup all-purpose flour
2 cups granulated sugar
4 eggs, at room temperature
Seeds scraped from 1 vanilla bean
1 cup unsalted butter, melted and cooled to room temperature

Directions:

1. Preheat oven to 325 degrees F. Butter a 2-quart baking dish; set aside. Sift together the cocoa powder and flour into a medium bowl; set aside.

2. Using an electric mixer, beat the sugar and eggs on medium-high speed until very pale and light yellow, 5 to 10 minutes. Reduce the mixer speed to low and add the vanilla bean seeds and the cocoa mixture, mixing only until combined. Still on low speed, slowly pour in the melted butter and mix again until just combined.

3. Scrape the brownie mixture into the prepared baking dish, and place into a larger baking pan. Add enough hot tap water to come halfway up the sides of the baking dish. Bake for 1 hour, at which point a tester inserted 2 inches from the side of the pan will come out with some moist crumbs still attached and the center will appear under-baked. Remove the baking dish from the larger pan and place on a wire rack to cool completely. Serve at room temperature. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

(Recipe adapted from Barefoot Contessa Back to Basics)

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76 Responses to “Brownie Pudding”

  1. Abigail on March 31, 2014 at 12:22 am

    looks super yummy! is there a vanilla substitute for the beans? thanks!

    Reply

    • Michelle on April 1st, 2014 at 5:18 pm

      Hi Abigail, Sure! Use 2 teaspoons vanilla extract. Enjoy!

      Reply

  2. Stephanie on March 31, 2014 at 12:58 am

    So glad you posted this recipe, I have been using the Ina version for years! Its my go to gooey chocolate recipe! Love your choice of adding a vanilla bean, (although it could be easily substituted for a splash of vanilla extract). Also have you tried it with dark cocoa powder? I highly recommend!

    Reply

  3. Annie on March 31, 2014 at 1:32 am

    Looks delicious! Coming from France and having never heard of pudding, I’m curious, what’s the difference with a brownie?

    Reply

    • Tara on March 31st, 2014 at 5:51 pm

      Pudding is a creamy more liquidy treat, like yogurt. =)

      Reply

      • annie on April 1st, 2014 at 6:46 am

        thanks :) I have to try it!

        Reply

    • Michelle on April 1st, 2014 at 5:19 pm

      Hi Annie, Pudding is creamy, sort of like pastry cream, but slightly thinner.

      Reply

  4. Tembo on March 31, 2014 at 4:01 am

    Yum. This is so my kind of dessert. Warm and cosy.

    Reply

  5. Averie @ Averie Cooks on March 31, 2014 at 4:44 am

    Omg I have been having the most insane chocolate cravings the past few days and this would have been the answer to them rather than all the other random stuff that never quite hit the spot. Pinned! Leave it to Ina to come up with this. Thanks for sharing it!

    Reply

  6. Beastie on March 31, 2014 at 6:46 am

    OMG, it’s soooo yummy. Will make it to my family for Easter and serve it in the morning. Thanks.

    Reply

  7. wendyworldly on March 31, 2014 at 7:37 am

    My idea of heaven! I love brownies and puddings. Definitely making this one!

    Reply

  8. Chloe @ foodlikecake on March 31, 2014 at 7:38 am

    YUM, this looks so, so, so good :-)

    Reply

  9. Lisa @ Simple Pairings on March 31, 2014 at 8:16 am

    I remember when I first saw Ina’s Brownie Pudding recipe on her show – so decadent, so perfectly chocolatey, ooey-gooey and rich. Yours looks like a version she would be proud of, for sure! I too think Ina is one of the most fabulous people ever! :)

    Reply

  10. Haley @ Sugar Bloom on March 31, 2014 at 8:28 am

    That pudding looks fantastic! I love that it still gets that “brownie crust” on top :)

    Reply

  11. Dana on March 31, 2014 at 8:36 am

    Looks divine – I think this will go well with my homemade ice cream I just made – and my Mum loves brownies! :) Would you recommend castor/refined sugar instead of granulated? Here is South Africa, I find that when I beat eggs and granulated sugar, the sugar never dissolves, not even in room-temp eggs. And when it bakes, the sugar melts and then solidifies – a nightmare! :(

    Reply

    • Michelle on April 1st, 2014 at 5:26 pm

      Hi Dana, It really should dissolve; I’ve never heard of sugar solidifying during baking when mixed with other ingredients! I guess if you have had success using an alternative type of sugar, you could give it a try.

      Reply

  12. Cate @ Chez CateyLou on March 31, 2014 at 9:27 am

    I made this brownie pudding for my birthday in November! It is one of the best dessert I have ever had – so rich and sooo chocolaty! Yours looks amazing!

    Reply

  13. Julie on March 31, 2014 at 10:00 am

    This looks amazing. I think I will have to try it tonight. Yum. We have some mint ice cream in the freezer but may have to send the fiance out for the vanilla bc somehow that seems more “right” to top this. Suggestions for vanilla bean substitute?? I don’t have any vanilla beans, can I use a little vanilla extract?

    Reply

    • Michelle on April 1st, 2014 at 5:27 pm

      Hi Julie, You can use 2 teaspoons of vanilla extract.

      Reply

  14. Katrina @ Warm Vanilla Sugar on March 31, 2014 at 10:27 am

    Gah! This looks unreal! I love the fudgy brownie centre!

    Reply

  15. Michael R. on March 31, 2014 at 10:35 am

    3 days? Leftovers? Surely you jest, Michelle………

    Reply

  16. Kelly on March 31, 2014 at 11:05 am

    I’m usually always in a chocolate dessert mood! I impulsively ate leftover chocolate cake for dinner last night… just one of those nights. I will definitely be giving this recipe a try!

    Reply

  17. Desiree on March 31, 2014 at 11:16 am

    We’re having a Spring Blizzard in North Dakota today. This looks like the perfect snow day treat!

    Reply

    • Desiree on March 31st, 2014 at 3:20 pm

      In the oven, impatiently waiting :-)

      Reply

  18. iscribbler on March 31, 2014 at 11:44 am

    That looks both utterly delicious and so easy! I would love to make this for a potluck at work, but I work with some really finicky eaters. Does this at all make you think of an undercooked brownie? I can just see them saying “Hey, you didn’t cook this brownie for long enough”. :| Of course, that would leave more for me! :)

    Reply

    • Michelle on April 1st, 2014 at 5:32 pm

      Yes, think molten lava cake.

      Reply

  19. Lisa on March 31, 2014 at 12:11 pm
  20. Mir on March 31, 2014 at 12:13 pm

    Mmmm. I love this recipe! Anyone who doesn’t understand that brownies should be like this (gooey and fudgy and NEVER cakey) cannot be my friend. :)

    Reply

  21. Jessica @ A Kitchen Addiction on March 31, 2014 at 12:28 pm

    Love this decadent dessert! That crackly crust looks perfect!

    Reply

  22. marcie on March 31, 2014 at 12:33 pm

    This looks so insanely good with that crust! I love this idea. :)

    Reply

  23. Hari Chandana on March 31, 2014 at 12:51 pm

    looks really good and delicious.. awesome!!

    Reply

  24. Becky @ Rose and Henry on March 31, 2014 at 4:03 pm

    Two of my favorite things: brownies and pudding. Yum! And I think I have everything on hand to make it!

    Reply

  25. Angelyn @ Everyday Desserts on March 31, 2014 at 4:07 pm

    Yeah, I’d definitely want this for dessert tonight! It looks phenomenal!!

    Reply

  26. Amanda @ Once Upon a Recipe on March 31, 2014 at 5:17 pm

    I’d like to dive face first into that dish – this looks incredible!

    Reply

  27. Jesika Altuve on March 31, 2014 at 5:46 pm

    That is literally making my mouth water, it looks sooooooo good!

    Reply

  28. Avra-Sha Faohla on March 31, 2014 at 5:58 pm

    Oh, wow, this looks really good! Do you know the length and width of your 2-quart dish?

    Reply

    • Michelle on April 1st, 2014 at 5:33 pm

      Hi Avra, I don’t know the exact dimensions, but it is rectangular shape.

      Reply

      • Avra-Sha Faohla on April 1st, 2014 at 7:07 pm

        I know; it’s in one of this post’s pictures! ;) I was just wondering if it maybe says the exact dimensions on the bottom of the dish . . . ?

        Reply

        • Michelle on April 2nd, 2014 at 3:21 pm

          It’s not, it just says 1.5 quarts. I’m sorry! It’s Corningware; it might be on their website?

          Reply

  29. Martha in KS on March 31, 2014 at 6:31 pm

    What – no peanut butter? I bet you could substitute some for an equal amount of the butter. And maybe some peanut butter chips for good measure.

    Reply

  30. Lauren on March 31, 2014 at 8:43 pm

    OMG this looks amazing!

    Reply

  31. Mandy on March 31, 2014 at 9:21 pm

    I’ve made this before – it tastes like fudge straight out of the fridge. Heavenly!

    Reply

  32. Alex on March 31, 2014 at 11:05 pm

    This looks so amazing! I’m hoping that I can take my vegan brownie recipe (http://www.veganosity.com/food/vegan-chocolate-chunk-brownies/) and turn it into something like this! Hats off.

    Reply

  33. Sara on April 1, 2014 at 5:42 am

    So if I make this the day before, it will be just as good?
    Also, how should I store it if it has not been serves yet?

    Reply

    • Michelle on April 1st, 2014 at 6:06 pm

      Hi Sara, It depends on if you prefer it warm or at room temperature. I think it was just as good the second and third day. Cover with plastic wrap and store in the refrigerator.

      Reply

  34. Domestic Cleaners W11 on April 1, 2014 at 6:13 am

    WOW, this is killing delicious!!! I have to try it!

    Reply

  35. Tink on April 1, 2014 at 10:48 am

    I’ve was thinking of making Pioneer Woman’s baked fudge, then I see this so similar brownie pudding! I take that as sign I should get to it!! Starting it now!

    Reply

  36. Mercedes on April 1, 2014 at 11:41 am

    This is what my dreams are made of! What a perfect dessert for a crowd!

    Reply

  37. Helen @ the crispy crouton on April 1, 2014 at 11:52 am

    Like you I love Ina Garten and I’ve got a couple of her books but I think this recipe may have passed me by as I haven’t noticed it before! This looks so good I’m off to scour my cookbooks now! Thanks for sharing.

    Reply

  38. Rebecca @ Fieldhouse Kitchen on April 1, 2014 at 12:29 pm

    I’m a huge fan of Ina’s and I love her brownie pudding. This looks incredible! Love your photos, too! Cheers, Rebecca @ Fieldhouse Kitchen

    Reply

  39. Tracy | Pale Yellow on April 1, 2014 at 7:40 pm

    I’m a fan of Barefoot Contessa too, her recipes are always so decadent and delightful, love your version!

    Reply

  40. Jaclyn on April 2, 2014 at 1:15 am

    This looks insane! I’ve got to try this one!

    Reply

  41. Chandana on April 2, 2014 at 2:43 pm

    Looks so good. thank you!
    Just FYI, a 2-quart translates to 9 by 12 by 2-inch.

    Reply

  42. Lucy on April 2, 2014 at 11:25 pm

    Just made this – sooooo good! Thanks for sharing (my husband thanks you, too).

    Reply

  43. Alesha on April 4, 2014 at 12:42 am

    I had a craving last night, so I made a kinda half portion of this – using these measurements:
    1/3 cup unsweetened cocoa powder
    1/3 cup all-purpose flour
    3/4 cup granulated sugar
    2 eggs, at room temperature
    1 tsp vanilla extract
    110 grams unsalted butter, melted and cooled to room temperature

    I also reduced to baking time to 30 mins and it was SO INCREDIBLE! It made about 3 portions (or 2 large ones as we had!) I will definitely be making this again. I just loved the brownie/pudding consistency.
    Thankyou!!

    Reply

  44. Kell Wheelehan on April 4, 2014 at 4:31 pm

    I’m drooling;)!

    Reply

  45. Emily @ Life on Food on April 6, 2014 at 6:57 am

    This dessert looks so decadent and I love the short ingredient list and on hand ingredients. Chocolate is a must for me each and every day.

    Reply

  46. Ani on April 6, 2014 at 9:31 am

    Can I substitute vegetable oil for butter?

    Reply

    • Michelle on April 8th, 2014 at 10:08 am

      Hi Ani, I do not recommend that substitution, as it will affect the texture of the final dish.

      Reply

  47. Deborah on April 6, 2014 at 1:33 pm

    The day after I saw this recipe I KNEW it had to be made! My 13yr old son (who wants to become a chef) saw it and agreed. He actually made the recipe on his own, and let me tell you it was AMAZING!!!! Super easy to make, and totally delicious! This will become a regular on our dessert menu!

    Reply

  48. Deepa on April 9, 2014 at 7:38 am

    This dessert was so good !! And it got better the next day! Nirvana.

    Reply

  49. Renee @ Awesome on $20 on April 11, 2014 at 2:40 am

    Haha, leave it to Ina to expect me to buy a ten dollar vanilla bean. I’m going to give this a shot with vanilla extract because I’m poor, but this looks totally awesome. I can’t wait to try it.

    Reply

  50. hfg on April 11, 2014 at 12:08 pm

    Hi, want to know if I can make it a day before or the morning before and what to do with it after….I have too many things to do the evening of the dinner. Do you think I need 2 for 11 guests if I have other desserts too?
    thanks!

    Reply

    • Michelle on April 16th, 2014 at 12:35 pm

      Yes, you can make it ahead of time and store it in the refrigerator. You can either serve it cold or at room temperature. I think if you are having other desserts, one would be plenty.

      Reply

  51. Laura Dembowski on April 11, 2014 at 11:00 pm

    This looks like pure decadence. I’m imagining it hot out of the oven with ice cream on top!

    Reply

  52. Heidelind on May 8, 2014 at 12:12 pm

    We actually did have this last Sunday fresh out of the oven with vanilla ice cream on top (and watching Game of Thrones). And yes, it’s is mindblowing how good it is:)

    Reply

  53. Kristina on June 6, 2014 at 12:58 pm

    This looks absolutely delicious! I can’t wait to make it :)
    I was just wondering though, if I wanted to divide the batter into ramekins, how long would you recommend I bake it for?

    Reply

    • Michelle on June 7th, 2014 at 3:08 pm

      Hi Kristina, I have never done individual ramekins, so unfortunately I’m not sure what the baking time would be. It would certainly be decreased, though!

      Reply

  54. Sara on June 7, 2014 at 8:10 pm

    What kind of cocoa powder did you use (ex. Brand, dutch?)

    Reply

    • Michelle on June 10th, 2014 at 9:42 am

      Hi Sara, For plain, unsweetened cocoa powder, I use Penzeys brand. For Dutch cocoa powder, I use Valrhona.

      Reply

      • Sara on June 10th, 2014 at 9:52 am

        So did you use penzey’s for this recipe specifically? I do not have that brand. I have valhrona and Hershey’s regular unsweetened.

        Thanks!

        Reply

        • Michelle on June 10th, 2014 at 2:24 pm

          Hi Sara, Yes, I did. Hershey’s regular unsweetened would be fine in this recipe.

          Reply

          • Sara on June 11th, 2014 at 6:31 am

            Michelle,
            I cannot thank you enough! I really appreciate your quick responses.
            I am making this for Father’s Day for my grandfather (he has a big sweet tooth)! I am also making vanilla and strawberry ice cream to scoop on top.
            Have you tried Jeni’s Splendid ice cream recipes? They are not custards, but have the best texture!

            Reply

  55. Avra-Sha Faohla on June 27, 2014 at 2:23 am

    I made it, and it was delicious! I don’t even think I can keep this recipe because it is too dangerous. I can’t have it around. :D

    Reply

  56. Bill on July 7, 2014 at 9:36 pm

    Alright so I was wanting t make something sweet over the weekend and didn’t want to go to the store This recipe was perfect because I had all of the ingredients and it literally only took like 10 minutes to put together.

    in the end I have to say that this dessert is made of awesome. It’s rich but not overly sweet, a little gooey and just delicious.

    its already all gone, I may have to make some more…

    Reply

  57. Ankita on August 22, 2014 at 12:18 am

    I made this during the summer and it came out so well!! So easy and so good… my family loved it :) the only downside is that I couldn’t stop eating it. Haha… it’s not overly sweet even though it is quite rich, but also very addictive. Definitely recommend it!

    Reply

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