Ina Garten's Brownie Pudding Recipe
- Daniel
- 9 hours ago
- 2 min read
I kept seeing this recipe popping up on my TikTok feed: Ina Garten’s legendary brownie pudding. I couldn’t resist any longer, so I finally gave in and made it. The moment that crackly top gave way to a soft, molten center, I knew this was something special.
It’s rich without being heavy, and that warm center feels like the perfect ending to any dinner, especially during the holidays.
I did add a few touches of my own: some orange zest for brightness, a shot of amaretto for depth, and instant coffee to enhance the chocolate flavor. Ina’s version is already divine, but this little twist takes it to a new level. I am not bragging.
It’s one of those desserts that feels fancy but secretly requires very little effort, which makes it even better in my book. You can get Ina's original recipe here.
As for history, brownie pudding is one of those American classics that straddles the line between two icons: the brownie and the pudding cake. It’s believed to have emerged in the mid-20th century when home bakers began experimenting with self-saucing cakes.
Ina simply refined the idea and gave it her signature touch: simple ingredients, big flavor, and a method that always works.
If you’ve been scrolling past it like I did, take this as your sign to bake it. Trust me, once you try it, you’ll understand why it went viral.
Ingredients:
(Serve 2)
Unsalted Butter, 113g
Eggs, 2
Granulated Sugar, 100g
Light Muscovado Sugar, 100g
High Quality Cocoa Powder, 38g
Unbleached All Purpose Flour, 30g
Pure Vanilla Paste, 1 TSP
Amaretto / Framboise Liqueur, 2 TBSP
Fresh Orange Zest, 1/2 Orange
High Quality Instant Coffee Powder, 1 TSP
Flaky Sea Salt, For Garnishing
Vanilla Ice Cream, For Serving (Optional)
Equipment:
Oven
Baking Dish (I am using Staub's Oval 1.1L Baking Dish)
Stand / Hand Mixer
Sauce Pot
Directions:
Preheat
Preheat the oven to 165°C (325°F).
Melt the Butter
In a small saucepan over low heat, melt the butter until smooth.
Set aside to cool slightly so it doesn’t scramble the eggs later.
Whip the Eggs and Sugar
In a large bowl, whisk the eggs using a hand or stand mixer until foamy.
Gradually add the sugars while whisking until the mixture turns pale and thick.
Add the Dry Ingredients
Add in the cocoa powder and flour.
Whisk gently until no streaks remain.
Add Flavorings
Whisk in vanilla, amaretto (or framboise), orange zest, and instant coffee.
Gradually pour in the melted butter while whisking until smooth.
Bake in a Water Bath
Pour the batter into your baking dish.
Place it inside a larger dish and pour in hot water halfway up the sides.
Bake for 50–60 minutes, until the top is crisp but the center still jiggles slightly.
Finish and Serve
Sprinkle flaky sea salt over the top immediately after baking.
Let it rest for about 10 minutes before serving warm with a scoop of vanilla ice cream or just as it is.
Perfect...