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 8x8-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.

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

Description

A comforting dessert that combines the best qualities of brownies and pudding with a crispy top and a molten center.

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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Instructions

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.

Notes

For a nutty twist, fold in chopped toasted walnuts or pecans. You can also add fruit or dark chocolate chips for variation.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American