Best 2 Brownie Pudding Ina Garten Recipes

Indulge in the ultimate comfort dessert with Ina Garten's delectable Brownie Pudding, a harmonious blend of rich chocolate and creamy custard. This exceptional treat combines the best of both worlds, featuring a dense, fudgy brownie layer topped with a velvety smooth pudding filling. Prepared with a symphony of semisweet and bittersweet chocolate, this dessert delivers an intense chocolate experience, while the addition of espresso powder enhances its depth of flavor. Accompanying this remarkable creation is a collection of equally tempting recipes, including variations on the classic brownie, such as Salted Chocolate Chunk Brownies with Walnuts, as well as a delightful recipe for Chocolate Truffle Pudding. These culinary gems offer a diverse range of chocolatey delights, ensuring that every palate will find its perfect match.

Let's cook with our recipes!

INA GARTEN'S BROWNIE PUDDING

INA GARTEN'S BROWNIE PUDDING image

Categories Chocolate

Number Of Ingredients 8

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
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 liqueur, optional
Vanilla ice cream, for serving

Steps:

Preheat the oven to 325 degrees F. 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. 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. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, 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. 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 1 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 a pudding. Allow to cool and serve with vanilla ice cream.

BROWNIE PUDDING-INA GARTEN

Brownie Pudding-Ina Garten image

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat the oven to 325 degrees F. 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.
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.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, 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.
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 1 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 a pudding.

Tips:

Use high-quality chocolate for the best flavor. Ina Garten recommends using a semisweet or bittersweet chocolate with a cocoa content of 60% or higher.
Be sure to melt the chocolate and butter together slowly and gently. This will help to prevent the chocolate from seizing.
Do not overmix the batter. Overmixing can result in a tough, dense brownie pudding.
Bake the brownie pudding until the center is just set. A toothpick inserted into the center should come out with just a few moist crumbs attached.
Let the brownie pudding cool completely before serving. This will allow the flavors to develop and the texture to firm up.

Conclusion:

Ina Garten's brownie pudding is a delicious and decadent dessert that is perfect for any occasion. It is rich, chocolatey, and has a perfect fudgy texture. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.