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!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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!