Brownie Pudding

Brownie Pudding

Say what???? Brownie Pudding??? Yes, it’s a thing and it’s delicious. This recipe came to me a while ago; I think I may have even been watching Ina Garten on Food Network and she made this. Remembering how I discovered this isn’t important… the important thing is that the recipe was discovered and executed and now….well…. brownie pudding. I have slightly altered the original recipe to fit my needs and that’s what I’m giving you. If you desire to use Ina’s recipe, it can be found at

This is something that I make and it’s gone in two days. Every time I have to swing through my kitchen, I get some in my bowl (that I keep next to the pan). Also, my husband eats it for breakfast when I make it. He can eat anything sweet for breakfast. I’m more of a “coffee for breakfast” type of person.

This has to be one of the easiest desserts EVER. I love it because I always have all the ingredients (I hate finding a recipe and realizing I don’t have “tears from a virgin mermaid” to make it. Kidding…. kind of…) it’s fast to whip up although the baking time is a bit long…. I watch in anticipation through my oven door ;-)… it’s nice enough to make for company and it’s scrumptious enough to not share with anyone 😉 . Ina recommends putting ice cream on it while it’s warm, which I’m sure is really good however, I don’t have time for that step… heck, the last time I made it, I burned my mouth because I couldn’t wait!

This is soooo good…. go make it NOW!

See my step-by-step below printable recipe…incase you’re wondering what mine looked like!

Ina Garten’s famous brownie pudding, changed slightly by yours truly!

Ina’s Brownie Pudding by SweeterPea

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Category: Dessert

Made famous by Ina Garten, changed slightly by Sweeter Pea, this brownie pudding is so good and easy, you'll be making it anytime you get that chocolate craving!


  • 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
  • 4 large eggs, at room temperature
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon real vanilla
  • Vanilla ice cream, for serving


  1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart baking dish. Even a 10" round cake pan will work.
  2.  Melt the 1/2 pound of butter and allow to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until very thick and light yellow. This may take anywhere from 5-10 minutes.
  4. While eggs and sugar are beating, sift the cocoa powder and flour together and set aside.
  5. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, framboise (optional), and the cocoa powder and flour mixture.
  6. Mix until just combined.
  7. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
  8. Pour the brownie mixture into the prepared dish and place it in a larger baking pan.
  9. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for 1 hour.
  10. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear jiggly and underbaked. This is good!
  11. This dessert is somewhere between a brownie and a pudding.
  12. Allow to cool (this is the hardest part) and serve with vanilla ice cream if you desire.


Melt butter…. I’m sorry, I didn’t take a picture of this step but I just put 2 sticks in a microwave safe measuring cup and microwaved in 30 second intervals until the butter was melted. I do intervals to help prevent splattering of my microwave. Once melted, set aside to cool.

Sugar and eggs into bowl of stand mixer, fitted with paddle attachment.

Flour and cocoa powder in mesh strainer


Eggs and sugar after being beaten on med-high speed for about 8 minutes. It should look kind of like vanilla pudding. Add vanilla.

Mix cocoa powder and flour mixture into eggs and sugar. Mix until just combined. I even leave some white “streaks”

With mixer on slowest speed (or by hand) pour in cooled, melted butter and mix until just combined.

Pour batter into prepared pan

Place this pan into a larger baking vessel with sides. Fill larger vessel with the hottest tap water, about halfway up the pan filled with the brownie batter. This is a water bath which helps to provide slow, even heating.This technique is often used when baking something that is soft, like a pudding or a cheesecake. Anyway, yummy batter…in pan. Bake 1 hour at 325

Top of pudding after an hour… it’s like a crust but it is all jiggly chocolate lava underneath.

Breaking through that crust for the 1st serving….there isn’t any steam in this picture but rest assured, I scalded my mouth because I just couldn’t wait. It was soooo worth it!