Brownie Pudding
Published Dec 17, 2025
This brownie pudding has the best of both worlds: a fudgy brownie topping with a soft, pudding-like center. Simple ingredients and quick to prep
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The Viral Brownie Pudding
Everyone is going crazy for Ina Garten’s Brownie Pudding! It just went viral on social media and for good reason! I tried it and loved it so much that I had to share! This is one of those desserts to make when you want something rich and chocolatey but still simple. It’s part brownie, part pudding, and lands somewhere in between in the best way.
I kept this version really close to the original, with just two small tweaks that make it more my style: vanilla extract instead of vanilla bean, and no alcohol. It still bakes up soft and custardy in the center and the best crisp topping. If you like desserts that feel special without being fussy, this one’s worth making.
Happy Cooking!
– Yumna
Brownie Pudding Ingredients
- Dry ingredients: All-purpose flour and cocoa powder. Make sure to sift them together so the cocoa blends evenly and you don’t end up with dry pockets in the batter.
- Wet ingredients: Eggs, granulated sugar, unsalted butter, and vanilla extract. The eggs get whipped until thick and pale, which gives the brownie pudding its signature texture.
- Butter: Use unsalted butter so you’re fully in control of the flavor. Let it cool slightly after melting so it doesn’t scramble the eggs when mixed in.
- Vanilla extract: This replaces the vanilla bean and keeps things simple while still giving you that warm vanilla flavor.
Brownie Pudding
Ingredients
- ½ pound (2 sticks) unsalted butter plus more for greasing the dish
- 4 large eggs at room temperature
- 2 cups granulated sugar
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 325°F. Lightly butter an 8×11 oval baking dish.
- Melt the butter and set it aside to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5–10 minutes, until very thick and pale yellow.
- Meanwhile, sift the cocoa powder and flour together and set aside.
- Reduce the mixer speed to low and add the vanilla extract, and the cocoa-flour mixture. Mix just until combined.
- With the mixer still on low, slowly pour in the cooled butter and mix just until incorporated.
- Pour the batter into the prepared baking dish. Place the dish inside a larger baking pan and carefully add very hot tap water to the outer pan so it comes halfway up the sides of the baking dish.
- Bake for exactly 1 hour. A cake tester inserted about 2 inches from the edge should come out mostly clean. The center will look very underbaked—this is intentional and gives it a pudding-like texture. Let cool slightly, then serve warm with vanilla ice cream.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add chocolate chips: Fold in ½ cup of chocolate chips for extra pockets of melted chocolate.
- Espresso boost: Add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
- Nutty version: Stir in ½ cup of chopped walnuts or pecans for a little crunch.
- Extra cocoa-forward: Swap in Dutch-process cocoa powder for a darker, more intense chocolate flavor.
Recipe Tips
- Whip the eggs and sugar well. This step matters more than it looks. You want the mixture thick, pale, and almost mousse-like before moving on.
- Sift the cocoa and flour together. Cocoa powder loves to clump. Sifting keeps the batter smooth and evenly mixed.
- Let the butter cool slightly. Warm butter is fine, hot butter is not. Give it a few minutes so it blends in smoothly.
- Use a water bath. The water bath helps the brownie pudding bake gently, giving you that soft center instead of a fully set brownie.
FAQs
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20–30 seconds, just until warmed through.
Yes. You can bake it earlier in the day and gently reheat before serving, or serve it at room temperature.
This usually happens if the eggs weren’t whipped long enough or if it baked a little too long. The center should still look slightly soft when it comes out of the oven.
Comments
Wow just made this over the weekend! It is delish, love the crisp on top. We had it with ice cream and sprinkled pomegranate on it! It was divine! I think I would cut some of the sugar next time😍
Yum!! That sounds so good! So happy you liked it, Noreen. Thank you so much!!