Description

This Ina Garten-inspired brownie pudding has a thin, crackly chocolate crust and a warm, gooey center. Vanilla bean paste and kosher salt give this easy chocolate dessert rich, balanced flavor.

Ingredients

Scale

½ pound unsalted butter, melted (plus extra for greasing the baking dish)

4 eggs, room temperature

2 cups sugar

¾ cup high-quality cocoa powder

½ cup all purpose flour

½ teaspoon kosher salt

2 teaspoons vanilla bean paste

vanilla ice cream, for serving

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Instructions

Preheat the oven to 325F.
Grease the baking dish generously with butter.
Beat the eggs and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium high speed. Continue beating for 5 to 10 minutes until the mixture becomes very thick and pale yellow.
Lower the speed to low.
Sift the cocoa powder, flour, and kosher salt together and add them to the egg mixture. Mix on low speed until the dry ingredients are just incorporated.
Add the vanilla bean paste to the batter.
Slowly pour the cooled melted butter into the mixer while running on low speed. Mix only until the ingredients are blended to avoid overworking the batter.
Pour the batter into the baking dish. Place the dish inside the large roasting pan.
Fill the roasting pan with hot tap water until the water level reaches halfway up the sides of the baking dish.
Bake for an hour. The center will appear underbaked.
Remove the baking dish from the water bath and allow it to cool slightly.
Scoop the pudding into bowls and serve warm with vanilla ice cream.

Notes

Ina Garten’s original recipe uses four extra-large eggs, seeds from one vanilla bean, and an optional tablespoon of framboise liqueur.
Replace the vanilla bean paste with an equal amount of pure vanilla extract when needed.
Salted butter may be used, but omit or significantly reduce the added kosher salt.
Do not bake until a tester inserted into the center comes out clean.
Store leftovers covered in the refrigerator for up to three days.
For people at higher risk of foodborne illness, use pasteurized eggs and cook the center to at least 160°F.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Desserts
Method: Baking
Cuisine: American