Tulo

Ina Garten's Brownie Pudding Recipe

A dish of dark, glossy brownie pudding with a cracked cakey top and a molten, pudding-like center, scooped and topped with a melting scoop of vanilla ice cream.
Photo by pedro furtado on Pexels

Baking the batter in a water bath insulates it from direct oven heat, so the edges set into a proper brownie crust while the center stays loose and pudding-soft instead of baking all the way through into a dry cake. A full pound of chocolate plus a hit of instant espresso powder keeps the flavor deep and bittersweet rather than sugary.

Prep
20 min
Cook
45 min
Total
65 min
Servings
10

Ingredients

Servings10
  • 12 oz bittersweet chocolate, chopped
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon instant espresso powder
  • 5 large large eggs
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt

Nutrition per serving

Calories
495
Protein
6g
Carbs
38g
Fat
35g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 325°F (165°C). Butter a 9x13-inch baking dish and set a larger roasting pan on the counter to hold it.
  2. 2Set a heatproof bowl over a pot of barely simmering water. Add the chopped chocolate and butter and stir occasionally until melted and smooth. Whisk in the espresso powder and set aside to cool slightly.
  3. 3In a separate large bowl, whisk the eggs and sugar together for 2 to 3 minutes, until pale and slightly thickened. Whisk in the vanilla.
  4. 4Pour the warm chocolate mixture into the egg mixture in a slow stream, whisking constantly so the eggs don't scramble.
  5. 5Sift the flour and salt over the batter and fold in gently with a rubber spatula, just until no streaks of flour remain.
  6. 6Pour the batter into the prepared baking dish and set the dish inside the roasting pan. Pour enough hot tap water into the roasting pan to come halfway up the sides of the baking dish.
  7. 7Bake for 40 to 45 minutes, until the edges are set and slightly puffed but the center still jiggles like loose pudding when the dish is nudged.
  8. 8Carefully lift the baking dish out of the water bath and let the pudding cool on a rack for 15 to 20 minutes before serving; it will continue to firm up slightly as it sits.
  9. 9Spoon warm into bowls, topped with vanilla ice cream or lightly sweetened whipped cream.

Tips & variations

  • Use the best bittersweet chocolate available, since it's the main flavor here with nothing to hide behind; a 60-70% cacao bar works well chopped instead of chips.
  • The espresso powder doesn't make this taste like coffee, it deepens the chocolate flavor; leave it out only if truly necessary.
  • For individual portions, divide the batter among buttered ramekins set in the same water bath and reduce the bake time to 20-25 minutes.
  • A pinch of flaky sea salt over each serving cuts the richness nicely.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days; the texture firms up considerably once cold, closer to a dense chocolate torte than warm pudding. To rewarm, microwave individual portions in 20-second bursts, or set the covered dish in a 300°F oven for about 15 minutes until just warmed through.

Tips from the Tulo kitchen

  • Room-temperature eggs whisk into the sugar more easily and hold more air, which helps set the crackly top layer.
  • Check the water bath level halfway through baking; if it's evaporated a lot in a hot oven, top it up with more hot water so the sides of the dish stay insulated.

FAQ

Is brownie pudding supposed to look undercooked in the middle?

Yes. Unlike a brownie, this dessert is meant to be pulled from the oven while the center still jiggles like soft-set pudding; it firms up as it cools but never bakes into a solid cake texture.

Do I really need a water bath for this recipe?

Yes, it's what creates the two textures. Without it, the direct oven heat bakes the batter through evenly and it turns into a dense, cakey brownie instead of having a soft pudding center.

Can I make this ahead for a dinner party?

Bake it up to a day ahead and refrigerate, then rewarm gently in a low oven before serving; it won't be quite as molten as freshly baked, but the flavor is just as good.

What can I use instead of instant espresso powder?

Instant coffee granules work as a 1:1 swap. If omitting entirely, the pudding will still taste rich, just slightly less intensely chocolatey.