Ina Garten Brownie Pudding

# Ingredients:

→ Chocolate Mixture

01 - 8 oz unsalted butter

02 - 6 oz semisweet chocolate, chopped

→ Batter

03 - 4 large eggs, room temperature

04 - 2 cups granulated sugar

05 - 1/2 cup all-purpose flour

06 - 2 tablespoons unsweetened cocoa powder

07 - 2 teaspoons vanilla extract

08 - 1/4 teaspoon kosher salt

→ For Serving (optional)

09 - Vanilla ice cream or lightly sweetened whipped cream

# Directions:

01 - Preheat the oven to 325°F. Grease a 2-quart baking dish thoroughly and set aside.

02 - In a heatproof bowl over simmering water, melt the butter and semisweet chocolate together, stirring until smooth. Remove from heat and let cool slightly.

03 - Using a stand mixer with a paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until mixture is thick, pale, and ribbon-like.

04 - Reduce mixer speed to low, add vanilla extract and salt, then gradually add the cooled chocolate mixture, mixing just until combined.

05 - Sift together flour and cocoa powder. Gently fold into the batter with a spatula until just incorporated.

06 - Pour batter into the prepared baking dish. Place this dish within a larger roasting pan and add hot water until it reaches halfway up the sides of the baking dish.

07 - Bake for 60 minutes until the top is set and crackly while the center remains soft and pudding-like.

08 - Remove from water bath and allow to cool for at least 15 minutes. Serve warm with optional vanilla ice cream or whipped cream.

# Expert Tips:

01 -

The contrast between a crispy, fudgy top and a warm pudding center means every spoonful feels like a small surprise.
It looks restaurant-quality but the method is straightforward—no piping or complicated techniques required.
Ina's technique of beating eggs and sugar for nearly ten minutes creates that signature richness that makes people ask for the recipe.

02 -

The center will look too soft when you pull it from the oven—this is exactly right, and overbaking is the most common mistake.
Beating the eggs and sugar until they're pale and ribbon-like is what gives this dessert its characteristic richness and structure, so don't skip or rush this step.

03 -