Pin It The first time I made Ina Garten's brownie pudding was during a snowstorm when we were all craving something warm and comforting. I was skeptical about the water bath method but the result was magical—a gorgeous crackled top giving way to the most incredible molten center. My friends actually hovered around the pan, scooping up spoonfuls straight from the dish.
I served this at a dinner party last winter and watched my friend Jeff close his eyes after the first bite, genuinely speechless. He's a chocolate snob who usually complains that desserts are too sweet, but this struck just the right balance. The next day he texted me asking for the recipe because he couldn't stop thinking about it.
Ingredients
- 225 g unsalted butter: The butter creates that luscious mouthfeel—use high-quality butter since it's one of the main flavors
- 170 g semisweet chocolate chopped: Semisweet gives you the perfect sweetness level but bittersweet works if you prefer a more intense chocolate flavor
- 4 large eggs room temperature: Room temperature eggs incorporate better and create that gorgeous ribbon-like texture when beaten with sugar
- 2 cups granulated sugar: This amount might seem high but it's necessary for the structure and that crackly top we're after
- ½ cup all-purpose flour: Just enough flour to hold everything together without turning this into a cake
- 2 tbsp unsweetened cocoa powder: Sift it well to avoid any lumps in your batter
- 2 tsp vanilla extract: Use real vanilla here—it makes a huge difference in the final flavor
- ¼ tsp kosher salt: Salt enhances chocolate's flavor and balances all that sugar
Instructions
- Prepare your oven and pan:
- Preheat to 325°F and butter a 2-quart baking dish generously so nothing sticks.
- Melt the chocolate base:
- Set a heatproof bowl over simmering water and melt butter with chocolate, stirring until completely smooth.
- Whip the eggs:
- Beat eggs and sugar on medium-high for 5-10 minutes until the mixture is pale, thick, and forms ribbons when you lift the paddle.
- Combine everything:
- Mix in vanilla and salt on low speed, then pour in the cooled chocolate, mixing just until combined.
- Add the dry ingredients:
- Sift flour and cocoa together, then gently fold them into the batter with a spatula until no streaks remain.
- Set up the water bath:
- Pour batter into your prepared dish, then place it in a roasting pan and add hot tap water until it reaches halfway up the sides.
- Bake to perfection:
- Bake for 1 hour until the top is set and crackly but the center still jiggles slightly like pudding.
- Rest and serve:
- Cool for at least 15 minutes so it sets slightly, then serve warm with vanilla ice cream or whipped cream.
Pin It This became my go-to dessert for times when I want to impress without spending hours on something fussy. There's something so satisfying about serving a dish that looks like a simple brownie but delivers this extraordinary texture contrast that makes people pause and really savor each bite.
Making It Ahead
You can assemble the entire batter up to a day ahead and keep it refrigerated, then bake it when you're ready. It actually benefits from the rest time. The texture remains excellent if you gently reheat leftovers in the microwave.
Choosing The Right Chocolate
I've learned that chocolate quality makes or breaks this recipe. Use a brand you'd happily eat on its own, and chop it yourself rather than using chips which have stabilizers that affect melting.
Serving Suggestions
While vanilla ice cream is classic, I've also served this with crème fraîche for a tangy contrast or toasted hazelnuts for crunch. The warm pudding element makes it incredibly versatile.
- A dusting of powdered sugar right before serving looks elegant
- Berries on the side cut through the richness beautifully
- Coffee is the perfect beverage pairing
Pin It This recipe reminds me why simple techniques combined thoughtfully create the most memorable desserts. Hope it brings as much joy to your table as it has to mine.
Recipe FAQs
- → What type of chocolate works best for this dessert?
Semisweet chocolate provides a balanced sweetness and rich flavor, but bittersweet can be used for a deeper chocolate profile.
- → Why is a water bath used during baking?
The water bath ensures gentle, even cooking which helps achieve the soft molten center without overbaking the top.
- → Can I prepare the batter in advance?
Yes, you can prepare the batter and refrigerate it briefly before baking, but allow it to come to room temperature before placing it in the oven.
- → What’s the best way to serve this dessert?
Serve warm, ideally with vanilla ice cream or lightly sweetened whipped cream to complement the rich chocolate.
- → How do I avoid overbaking the molten center?
Keep a close eye during the final minutes of baking; the top should be set and crackly, while the center retains a slight jiggle.