Ina Garten Chocolate Brownie Pudding Recipe in 75 min

Name: Ina Garten Chocolate Brownie Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ pound (2 sticks) unsalted butter, melted and cooled; 4 large eggs; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; ½ cup all-purpose flour; 1 teaspoon vanilla extract; 1 tablespoon espresso powder (optional); ¼ teaspoon salt

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The first time I made Ina Garten Chocolate Brownie Pudding Recipe, my kitchen smelled like a chocolate shop on a rainy Sunday. The oven hummed. The kids were doing homework at the kitchen island, and when the top of the pudding cracked slightly and sent up that warm, fudgy aroma, they all stopped and looked up as if they had been called for dessert by name.

There is something about that sound of a whisk hitting the bowl and the thick, glossy batter folding into itself that brings me back to long afternoons with my mother. It is the kind of recipe that makes a small apartment feel like a home. Meanwhile, the dessert feels fancy enough for guests and simple enough for a weeknight treat. I often pair it with a simple scoop of vanilla ice cream and a steaming mug of coffee. If you are curious how it compares to other dense chocolate desserts, I once tested it against a lighter version and wrote about that experiment with my take on a chocolate mousse brownies recipe, which helped me think through texture and timing: chocolate mousse brownies recipe.

Table of Contents

Why Make This Ina Garten Chocolate Brownie Pudding Recipe

This dish sits at the crossroads of comfort and ease. It is part pudding and part brownie. The top crisps just enough to give a satisfying bite. The inside stays soft and almost molten. For busy families, that balance matters. You want something that feels like celebration but does not steal your whole evening.

On weeknights I like that it can be mostly hands-off. From there, you can do homework help, fold laundry, or catch up on a phone call while the oven does the work. My kids love the way the edges crisp into chewy ribbons. My partner likes the molten center. We all agree it is best with vanilla ice cream that melts and becomes part of the dessert like a warm, sweet river.

This recipe fits my kitchen tools and my time. You need a bowl, a whisk, and a 9×13 baking dish. No complicated gadgets. It works whether you live in a tiny Manhattan walk-up or a house with a big sunlit kitchen. It brings people together without a lot of fuss. If you are thinking about other chocolate favorites, I sometimes alternate dessert nights with simpler bars or cookies for variety and ease, like a classic batch of chocolate thumbprint cookies recipe for a lighter swap: chocolate thumbprint cookies recipe.

How to Make Ina Garten Chocolate Brownie Pudding Recipe

“Every time I stir this pot, it smells just like Sunday at home.”

Making this pudding is a sensory joy. The butter cools and smells nutty. The cocoa powder is dark and earthy. When you fold the dry ingredients into the beaten eggs, you watch the batter go from pale to deep chocolate. The batter slides silkily into the pan, and the hot water bath around the dish creates gentle steam that helps the center stay tender.

Before listing the ingredients, remember to preheat the oven and get your baking dish ready. The batter needs a little time to settle. You will notice a thin, crisp top form during baking. Once it comes out of the oven, the steam rises and you get that instant chocolatey perfume that makes everyone gather in the kitchen.

Ingredients You’ll Need

½ pound (2 sticks) unsalted butter, melted and cooled
4 large eggs
2 cups granulated sugar
¾ cup unsweetened cocoa powder
½ cup all-purpose flour
1 teaspoon vanilla extract
1 tablespoon espresso powder (optional)
¼ teaspoon salt

Personal note: I keep a little jar of espresso powder in the pantry. It is optional, but it lifts the chocolate flavor without making the dessert taste like coffee. Use good quality cocoa if you can. It makes a real difference in the aroma and color.

Step-by-Step Directions

Preheat oven to 325°F and butter a 9×13-inch dish.
In a large bowl, beat eggs and sugar together for 5–10 minutes until pale and thick.
Mix in vanilla and melted butter, pouring it in slowly to keep the eggs fluffy.
Sift cocoa, flour, espresso powder, and salt into the egg mixture, gently folding until no streaks remain.
Pour batter into the buttered baking dish. Place the dish in a larger pan and add hot water around it to create a water bath.
Bake for 55–65 minutes until the top is crisp and the center is soft, gently shaking the pan to check for a slight jiggle in the center.
Remove from oven and let sit for 10 minutes before serving. Top with ice cream or whipped cream.

Tips woven in: Beat the eggs well. It traps air and gives a lighter lift to the batter. Pour the melted butter slowly as you mix so the eggs do not deflate. When you fold in dry ingredients, do it gently and use slow, sweeping motions. Watch for golden edges. The water bath is a small step that pays off with a tender center and lovely texture contrast between the top and middle.

Tools and timing details: A stand mixer or hand mixer makes the egg-sugar step faster. Use a fine-mesh sieve for the cocoa and flour. The water for the bath should be hot, not boiling, to avoid shocking the batter. Expect about 15 minutes for prep and 55–65 minutes for baking. Total time from start to finish is just over an hour.

Bringing Ina Garten Chocolate Brownie Pudding Recipe to Life

This is one of those recipes that grows into a family ritual. Once it’s ready, we let it rest for a few minutes and then cut it into squares. The kids each get a spoonful of ice cream, and we pass bowls around. The top is slightly cracked and shiny. The center is soft and almost syrupy. You can see little beads of chocolate pooling when you spoon a piece onto a plate.

I like to set the table simply. White plates, a small spoon for each person, and a napkin folded in a relaxed way. Meanwhile, the clinking of dishes and low chatter make the dessert feel like a small ceremony. It does not need bells and whistles. The texture and warmth do the work.

Serving Ina Garten Chocolate Brownie Pudding Recipe at the Family Table

When I serve this pudding, steam still rises from the pan. The air tastes faintly of cocoa and butter. We sit close around the island and serve it family style. I like to spoon a chunk straight from the baking dish so everyone gets a bit of the crisp top and the soft middle in the same bite.

Pairings: A scoop of vanilla ice cream is classic. A dollop of whipped cream and a sprinkle of flaky sea salt are lovely too. For adults, a small glass of port or a simple black coffee balances the sweetness. For kids, a cold glass of milk is always a winner.

Presentation idea: Serve in the baking dish for a casual meal. If you want something prettier for guests, use a warmed serving platter or individual ramekins. Garnish with chocolate shavings or a few fresh berries for color.

Storing and Reheating Ina Garten Chocolate Brownie Pudding Recipe

Leftovers keep well. Once cooled, cover the baking dish tightly with plastic wrap or transfer pieces to an airtight container. Store in the refrigerator for up to 4 days.

Freezing tip: You can freeze individual squares. Wrap each piece in plastic, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight.

Reheating: Warm in a 325°F oven for 8–12 minutes. You want it warm, not overbaked. Microwaving works in a pinch. Heat a single serving for 15–25 seconds, depending on your microwave. Top with ice cream after reheating so it melts into the warm pudding.

Pro tip: Flavors deepen overnight. If you make it ahead, it will taste richer the next day. Reheat gently to preserve the soft center.

Quick Tips from My Kitchen

Beat the eggs until pale and thick. This is the secret to a tender center and a light lift on top.
Use hot water for the water bath. It helps bake the center gently.
Let it rest for 10 minutes before serving. The pudding firms up slightly and slices more cleanly.
Add espresso powder if you want depth. A little goes a long way.
Use high-quality cocoa. It changes the flavor and the aroma in a big way.

What I’ve Learned Cooking Ina Garten Chocolate Brownie Pudding Recipe

I learned to trust the jiggle. When the center still moves slightly, it will set as it cools. I also learned that family eats with their eyes. A cracked, glossy top with a scoop of melting ice cream invites conversation and compliments. Finally, I learned to accept variation. Altitude, ovens, and pans all change baking times. Small shifts in bake time produce different textures, and each is delicious in its own way.

Variations on Ina Garten Chocolate Brownie Pudding Recipe

Add-ins and swaps bring variety. Here are several family-friendly ideas.

Nutty twist: Fold in 1 cup of chopped toasted walnuts or pecans for crunch.
Boozy boost: Stir in 2 tablespoons of bourbon or rum for an adult version.
Fruit note: Fold in 1 cup of fresh raspberries for a tart contrast.
Darker chocolate: Use 1/2 cup dark chocolate chips melted into the batter for a glossy, richer middle.
Health swaps: Reduce sugar to 1 3/4 cups and add 1/4 cup applesauce to keep moisture. The texture will change but the pudding remains satisfying.

If you prefer a firmer bar with less goo, bake for an additional 5 to 8 minutes. If you like it nearly molten, aim for the lower end of the bake time. I often toggle between textures based on who will be eating it. My partner loves gooey, the kids like chewier edges. For inspiration on other chocolate textures, I played with a lighter mousse-style brownie and found that the crumb and richness shift in interesting ways, which you can read about in my notes on chocolate mousse brownies: chocolate mousse brownies.

FAQs About Ina Garten Chocolate Brownie Pudding Recipe

Can I make this recipe ahead of time?

Yes. I often bake it in the morning and let it cool. Warm it gently before serving. The flavor deepens when it rests.

Is the espresso powder necessary?

No. It is optional. It enhances the chocolate without making the dessert coffee-flavored. Skip it if you prefer a straightforward chocolate taste.

Can I halve the recipe?

Yes. Use an 8×8-inch baking dish and reduce baking time by 10 to 15 minutes. Watch for the slight jiggle in the center.

What type of cocoa should I use?

Use unsweetened, natural cocoa for the classic flavor. Dutch-processed cocoa will change the acidity and may alter rise and color.

Is this good for kids?

Absolutely. It is rich and chocolatey. For very young children, let it cool more so the center is not too hot.

Nutritional notes: This pudding is rich and should be enjoyed in moderation. It provides a good source of energy and can satisfy a sweet craving with one small serving. You can make small substitutions to lower sugar or fat, but expect changes in texture.

A Final Thought

Cooking brings rhythm back into busy days. I like recipes that are forgiving and rewarding. Ina Garten Chocolate Brownie Pudding Recipe does both. It turns an ordinary night into a remembered one. It asks for a little patience and returns a lot of warmth.

I think of this pudding as a small celebration you can make on a Wednesday. It is a way to make the ordinary feel special. When my daughter smells it in the hallway, she comes running every time. That is the kind of magic I want in my kitchen: simple, messy, warm, and shared.

Conclusion

If you want to see the original recipe for reference, Food Network keeps Ina Garten’s instructions neatly organized and I consult it sometimes to compare times and tips when I adapt the dessert for my family: Brownie Pudding Recipe | Ina Garten | Food Network. For a home cook’s review and notes on making the dish at home, here’s a helpful write-up that compares texture and timing: I Made Ina Garten’s Brownie Pudding Recipe Here’s What I ….

Thank you for letting me share this recipe and these small kitchen moments. Cooking is a gift to the people you love, and sometimes the simplest recipes do the most to bring everyone to the table.