Brownie Pudding
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.
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!
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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!
Two years ago: Conch Fritters
Three years ago: Vegan Chocolate Cupcakes
Brownie Pudding Recipe
Ingredients
- ¾ cup (64.5 g) unsweetened cocoa powder
- ½ cup (62.5 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 4 eggs, at room temperature
- Seeds scraped from 1 vanilla bean
- 1 cup (227 g) unsalted butter, melted and cooled to room temperature
Instructions
- 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.
- 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.
- 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.
Notes
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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?
I wish I’d known yours is marked 1.5 quart! I wanted to make this for my birthday and had every but the 2 quart baking dish! Had a larger one to use as a water bath as well. Now that I’ve bought a 2 quart I read the comments…
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!