A decadent rich chocolate dessert that is easy to throw together. Tastes like an undercooked brownie! Perfect with a scoop of vanilla icecream
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I don’t know about you but I find it very hard to resist not eating a spoonful of batter when I’m whipping up a batch of brownies. That’s what this dessert tastes like with the crunchy top of a brownie to boot. I mean this is basically the dessert for anyone who loves a good undercooked brownie. It has the consistency of a brownie and a pudding all in one. Hence, the name.
I got this recipe from the Barefoot Contessa’s back to basics cookbook. I perused through the all the pretty photos of food and settled on this brownie pudding as a recipe I just had to try. I used to work at a restaurant that served an oversized chocolate molten cake. This dessert is definitely reminiscent of that and sent my tastebuds swooning. It’s definitely a lot easier to throw together than a chocolate molten cake as well.
This cookbook, like all of Ina Garten’s cookbooks, come chocked full of recipes- from appetizers to desserts. Other dessert recipes I want to try:
- Easy Sticky Buns
- Apple Dried Cherry Turnovers
- Pumpkin Roulade with Ginger Buttercream
- French Apple Tart
- Old Fashioned Gingerbread
Even the dinners are delicious- I made the Tuscan Lemon Chicken– it was so juicy and flavorful!
I think this recipe would be a perfect knock the socks off your guests at your next soiray. And I bet you have everything in your pantry and cupboards to make it. No grocery store trip required? That’s the kind of dessert I can rally behind.
The key to this dessert it to not. overbake. it. The toothpick is supposed to come out with some ooey gooeyness on it. I found I had to bake mine a little longer than the one hour that Ina suggested. If you find you took it out a little early, don’t be afraid to stick it back in the oven and bake a little longer.
This dessert got labeled as dangerous, and I think once you make it, you will agree.
If you make this recipe, snap a photo and include the #bostongirlbakes when you share it so I can see!
To Make This Recipe You Will Need:
- 2-quart oblong baking dish
- Small Saucepan
- Kitchenaid mixer
- Larger Dish to place the brownie pudding in as it bakes- I use my 13×9 Pyrex Dish
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- * 2 sticks unsalted butter, plus extra for buttering the dish
- * 5 large eggs, at room temperature
- * 2 cups sugar
- * 3/4 cup good cocoa powder
- * 1/2 cup all-purpose flour
- * 2 teaspoons vanilla extract
- 1. Preheat the oven to 325 degrees. Lightly butter an 2-quart oblong baking dish.
- 2. Melt the butter in a small saucepan and set aside to cool.
- 3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until thick and yellow.
- 4. Meanwhile, sift the flour and cocoa powder and set aside.
- 5. When the egg mixture is read lower the speed and add the vanilla, cocoa, and flour mixture. Mix only until combined. With the mixer on low, slowly pour in the cooled butter and mix again just until combined.
- 6. Pour the brownie mixture in the prepared dish and place into a larger baking pan. Add enough of the hottest tap water to the pan to the halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out three quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
- 7. Allow to cool and serve with vanilla ice-cream.