Brownie Pudding

Dessert.  Sometimes we all have to have some….and especially if it’s chocolate.  That was my husband and I not too long ago.  We wanted something with chocolate, something gooey and warm…what to have?  We couldn’t decide. But, as luck would have it, I was looking through recipes by one of my favorite chefs, Ina Garten, and low and behold there it was.  Brownie pudding.

Is there anyone that doesn’t love a brownie?   A little crust on the top and gooey goodness all the way through.  This was more than that.  The combination between the brownie and pudding was delicious.  Almost like an underdone brownie.  And who hasn’t been there?  (come on, remember when you begged your mom for the bowl or the spoon?)

This will take you back to your childhood.  It’s easy, it’s good and it’s definitely going to take care of that chocolate craving you are having.  I give it a glorified YUM!

Brownie Pudding

Cook Time 1 hour
Servings 6


  • 1/2 pound unsalted butter, plus extra for buttering the dish (2 sticks)
  • 4 extra large eggs, at room temperature
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 1/2 cup all-purpose flour
  • Seeds scraped from 1 vanilla bean
  • 1 Tablespoon framboise or chamboard liqueur, optional


  1. Preheat oven to 325 degrees F.

  2. Lightly butter a 2 quart (9 by 12 by 2 inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

  4. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, liqueur (if using) and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

  5. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly one hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and pudding.

  6. Allow to cool and serve with vanilla ice cream.

  7. **NOTE** I made mine in ramekins and baked for 40-45 minutes. Great for smaller portions.

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