Ina Garten’s Brownie Pudding creates a crackly brownie-like crust over molten chocolate pudding center using a simple water bath bake. This dramatic dessert from Barefoot Contessa serves 6 in exactly 1 hour, perfect with vanilla ice cream.

Why This Recipe Works

Extended egg-sugar whipping aerates for lift and crust.
Water bath ensures even gooey center without cracking.
Cocoa-forward batter delivers intense chocolate without melting.
Minimal ingredients yield bakery-quality results.
Make-ahead; reheats beautifully.

Ingredients & Prep

2 sticks (1 cup) unsalted butter, melted and cooled
4 extra-large eggs, room temperature
2 cups granulated sugar
¾ cup good cocoa powder (Dutch-processed preferred)
½ cup all-purpose flour
Seeds from 1 vanilla bean (or 2 tsp extract)
1 tbsp framboise liqueur, optional
Vanilla ice cream, for serving

Step-by-Step Instructions

Ina Garten’s Crispy-Gooey Brownie Pudding Recipe

Preheat oven to 325°F (165°C). Butter 2-quart oval baking dish (9x12x2-inch).
Beat eggs and sugar in stand mixer with paddle 5–10 minutes on medium-high until thick, pale yellow ribbon stage.
Sift cocoa and flour together. Reduce mixer to low; add vanilla seeds, liqueur if using, and dry ingredients just until combined.
Slowly stream in cooled butter; mix until barely incorporated.
Pour into dish; place in larger roasting pan. Add hot tap water halfway up dish sides. Bake 60 minutes exactly—tester ¾ clean, center underbaked. Cool 15 minutes; serve warm.

Flavor Variations

Variation	Key Add/Swap	Resulting Twist
Raspberry	Extra framboise + berries	Fruity brightness
Espresso Boost	1 tsp instant espresso in dry	Deeper chocolate
Salted	Flaky sea salt on top	Sweet-salty crunch
Gluten-Free	½ cup almond flour for flour	Nutty tenderness

Storage Tips

Room temperature up to 1 day; refrigerate 3 days. Reheat individual portions 350°F 10 minutes.

FAQs

Crust not crackly?
Whip eggs longer for volume.

Too gooey?
Bake 5 minutes less next time.

No stand mixer?
Handheld works but takes longer whipping.

Conclusion

Ina Garten’s Brownie Pudding delivers molten chocolate decadence with brownie elegance showstopper simplicity.

Ina Garten’s Crispy-Gooey Brownie Pudding Recipe

Print Recipe

A decadent crispy-gooey brownie pudding inspired by Ina Garten, featuring crackly edges, a molten fudgy center, and deep chocolate flavor. Best served warm with vanilla ice cream or whipped cream.

Author: ssam
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1/2 cup (1 stick) unsalted butter
6 oz bittersweet chocolate, chopped
2 large eggs
1 large egg yolk
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/4 cup all-purpose flour
1/4 tsp salt
2 tbsp unsweetened cocoa powder

Instructions

1. Preheat oven to 325°F (165°C). Butter an 8×8-inch baking dish.
2. Melt butter and chopped chocolate together over low heat or in the microwave, stirring until smooth. Let cool slightly.
3. In a bowl, whisk eggs, egg yolk, granulated sugar, brown sugar, and vanilla until combined.
4. Slowly whisk in the melted chocolate mixture.
5. Fold in flour, salt, and cocoa powder just until combined.
6. Pour batter into prepared baking dish and smooth the top.
7. Bake for 35–40 minutes until edges are set but the center is still soft and gooey.
8. Cool slightly before serving warm.

Notes

Do not overbake center should be soft and pudding-like.
Serve warm with vanilla ice cream or lightly sweetened whipped cream.
Reheat leftovers gently to restore gooey texture.

Nutrition

Serving Size: 1 square
Calories: 420
Sugar: 32g
Sodium: 160mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 6g
Cholesterol: 135mg

Keywords: crispy gooey brownie pudding, Ina Garten brownie pudding, fudgy brownie dessert