Ina Garten’s Style Brownie Pudding

Ina Garten’s Style Brownie Pudding

If you love rich chocolate desserts, this brownie pudding is about to become your go-to. It delivers the perfect balance of textures with a crackly top, a soft fudgy middle, and a molten centre that feels seriously indulgent. It is easy to prepare with simple pantry ingredients, yet impressive enough for entertaining. Serve it warm with vanilla ice cream and you have a crowd-pleasing dessert that feels both comforting and elevated.

PREP TIME

20 minutes

COOK TIME

25 minutes

SERVES

8-10

Ingredients

450 grams unsalted butter, plus extra for greasing
400 grams dark chocolate (70%), chopped
600 grams granulated sugar
200 grams brown sugar
8 extra-large eggs, room temperature
150 grams good-quality unsweetened cocoa powder
120 grams plain flour
1 tablespoon vanilla bean paste or vanilla extract
4 tablespoons rum (optional)
1 teaspoon kosher salt
Vanilla ice cream, to serve

METHOD

1. Preheat the oven

Preheat the oven to 180°C. Generously grease a large baking tray with butter.

2. Melt the butter and chocolate

Place the butter and chopped chocolate in a heatproof bowl and melt until smooth. While still warm, stir in the brown sugar. Set aside to cool slightly.

3. Whip the eggs and sugar

In a large bowl, whisk the eggs, granulated sugar and vanilla on high speed for 5 to 7 minutes until pale, thick and at the ribbon stage.

4. Combine the mixtures

Gently fold the chocolate mixture into the whipped eggs. Add the rum if using and fold to combine.

5. Add the dry ingredients

Sift in the cocoa powder, flour and salt. Fold gently with a spatula until just combined. Do not overmix.

6. Bake the pudding

Pour the batter into the prepared tray and bake for 20 to 25 minutes. The top should be shiny and crackled, while the centre should still have a slight wobble.

7. Serve warm

Scoop into bowls and serve immediately with vanilla ice cream. The contrast of warm pudding and cold ice cream makes all the difference.

NOTES

Whipping the eggs and sugar properly is key to creating the signature crackly top.
The centre should look slightly underdone when removed from the oven. It will continue to set as it rests.
If the dessert tastes too sweet, add a small extra pinch of salt to balance the flavour.