A cross between a brownie and pudding and super chocolatey!
Ingredients:
-
¾
cupunsweetened cocoa powder
-
½
cupall-purpose flour
-
2
cupsgranulated sugar
-
4
eggs(at room temperature)
-
Seeds scraped from 1 vanilla bean
-
1
cupunsalted butter(melted and cooled to room temperature)
Directions:
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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.
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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.
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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 Notes:
Nutritional values are based on one serving
Nutrition:
Calories: 635kcal
Fat: 35g
Saturated fat: 21g
Cholesterol: 190mg
Sodium: 48mg
Potassium: 224mg
Carbohydrates: 81g
Fiber: 3g
Sugar: 66g
Protein: 7g
Vitamin A: 1105%
Calcium: 39%
Iron: 2.5%
I love your recipes and have tried many.  I’d love to make the brownie pudding now but am wondering if I can double the recipe or would that affect the outcome?  A
2 quart pan just doesn’t seem like enough.  If I double it could I use a 9 X 13 pan? Â
Thank you for your help and for sharing your yummy recipes!
DeeÂ
Preheat Oven to 325F Degrees
Here is how I make my Brownie Pudding. I substituted vegetable oil once, because I didn’t have 2 sticks of butter on hand. Making it this way still worked well for me. So I still make it this way.Â
1 sticks of butter
1/3 cup vegetable oil
4 large eggs, room temperatureÂ
2 c. sugarÂ
3/4 c. Cocoa
1/2 c. all purpose flourÂ
2 tsp. vanilla Â
LOVE THIS RECIPE! Been using it for over a year. It’s Molten Chocolate Perfection, with a big scoop of vanilla bean ice cream…… AMAZING! I love making this to curb that monthly craving that comes on oh so strong .Â
I want to try this recipe, but create a molten s’mores version of it.Â
1. Crushed Graham crackers with melted butter mixed together then pressed into the bottom of 2-quart greased pan, bake for 5-10 minutes until solid, cool in refrigerator for 15-20 minutes while preparing the brownie pudding.Â
2. Pour brownie pudding into cooled graham crust, bake according to instructions.Â
3. Allow to cool slightly, Top with whole container of Marshmallow Fluff, place until broiler for 3-5 minutes or until the top of the Marshmallow Fluff is browned.Â
What do you think?
THAT. SOUNDS. AMAZING. Seriously, please do it and let me know how it turns out!
I followed the recipe exactly, but something went wrong I think. I have a liquid gooey mess. I got the brownie crust and given one hour cooking time, the top actually cracked. When I took it out of the oven and let it rest, it isn’t cakey or like pudding. It is liquid. Is this normal? What did I do wrong?
Followed the recipe exactly except I used 5 eggs because they were medium sized….but mine came out more cake like…I also took out of the oven 5 min. early…Don’t know what I did wrong :-(
Can I make the batter a few hours ahead of time? I need to bake it at another location
Hi Anna, I have never attempted to make this batter ahead of time, and I’d probably caution against it, as I’m not sure how it will turn out. If you try doing it, let me know how it goes.
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!
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…
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
What kind of cocoa powder did you use (ex. Brand, dutch?)
Hi Sara, For plain, unsweetened cocoa powder, I use Penzeys brand. For Dutch cocoa powder, I use Valrhona.
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!
Hi Sara, Yes, I did. Hershey’s regular unsweetened would be fine in this recipe.
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!
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?
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!
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:)
This looks like pure decadence. I’m imagining it hot out of the oven with ice cream on top!
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!
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.
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.
This dessert was so good !! And it got better the next day! Nirvana.
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!
Can I substitute vegetable oil for butter?
Hi Ani, I do not recommend that substitution, as it will affect the texture of the final dish.
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.
I’m drooling;)!
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!!
Just made this – sooooo good! Thanks for sharing (my husband thanks you, too).
Looks so good. thank you!
Just FYI, a 2-quart translates to 9 by 12 by 2-inch.
This looks insane! I’ve got to try this one!
I’m a fan of Barefoot Contessa too, her recipes are always so decadent and delightful, love your version!
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
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.
This is what my dreams are made of! What a perfect dessert for a crowd!
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!
WOW, this is killing delicious!!! I have to try it!
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?
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.
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.
I’ve made this before – it tastes like fudge straight out of the fridge. Heavenly!
OMG this looks amazing!
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.
Oh, wow, this looks really good! Do you know the length and width of your 2-quart dish?
Hi Avra, I don’t know the exact dimensions, but it is rectangular shape.
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 . . . ?
It’s not, it just says 1.5 quarts. I’m sorry! It’s Corningware; it might be on their website?
That is literally making my mouth water, it looks sooooooo good!
I’d like to dive face first into that dish – this looks incredible!
Yeah, I’d definitely want this for dessert tonight! It looks phenomenal!!
Two of my favorite things: brownies and pudding. Yum! And I think I have everything on hand to make it!
looks really good and delicious.. awesome!!
This looks so insanely good with that crust! I love this idea. :)
Love this decadent dessert! That crackly crust looks perfect!
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. :)
Looks delic
L x
http://workingmumy.blogspot.com
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! :)
Yes, think molten lava cake.
We’re having a Spring Blizzard in North Dakota today. This looks like the perfect snow day treat!
In the oven, impatiently waiting :-)
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!
3 days? Leftovers? Surely you jest, Michelle………
Gah! This looks unreal! I love the fudgy brownie centre!
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?
Hi Julie, You can use 2 teaspoons of vanilla extract.
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!
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! :(
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.
That pudding looks fantastic! I love that it still gets that “brownie crust” on top :)
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! :)
YUM, this looks so, so, so good :-)
My idea of heaven! I love brownies and puddings. Definitely making this one!
OMG, it’s soooo yummy. Will make it to my family for Easter and serve it in the morning. Thanks.
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!
Yum. This is so my kind of dessert. Warm and cosy.
Looks delicious! Coming from France and having never heard of pudding, I’m curious, what’s the difference with a brownie?
Pudding is a creamy more liquidy treat, like yogurt. =)
thanks :) I have to try it!
Hi Annie, Pudding is creamy, sort of like pastry cream, but slightly thinner.
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!
looks super yummy! is there a vanilla substitute for the beans? thanks!
Hi Abigail, Sure! Use 2 teaspoons vanilla extract. Enjoy!