Mom's Best Recipes
Recipe

Ina Garten Brownie Pudding

A warm, fudgy chocolate dessert with brownie edges and a pudding-soft center, baked in a bain-marie like Ina’s original and made for ice cream.

Author By Matt Campbell
4.8
A warm brownie pudding in a baking dish with a crackly top and a scoop of vanilla ice cream melting at the edge on a wooden table
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Some desserts are meant to be sliced. This one is meant to be spoiled with a spoon. Ina Garten’s brownie pudding is that perfect in-between: the top bakes up crackly and brownie-like, while the center stays soft and fudgy in a way that feels downright cozy.

The secret is not a fancy ingredient. It is the bain-marie, a simple water bath that bakes the pudding gently so it stays plush instead of turning into a regular pan of brownies. Serve it warm with ice cream, and you have the kind of dessert that makes a regular Tuesday feel like a small holiday.

Baking ingredients for brownie pudding including cocoa powder, butter, eggs, sugar, flour, vanilla, and salt arranged on a clean kitchen counter in bright natural light

Why It Works

  • Classic Ina texture: a set, crackly top with a center that stays pudding-soft thanks to the bain-marie.
  • Big chocolate flavor: cocoa-forward and rich without extra fuss.
  • Spoonable and dramatic: it is meant to be scooped warm into bowls, ideally with ice cream.
  • Low-stress hosting: one dish, simple batter, and a crowd that happily serves itself.

Pairs Well With

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Storage Tips

Cool completely, then cover the dish tightly or transfer portions to an airtight container.

  • Fridge: Store up to 4 days.
  • Freezer: Freeze (wrapped well) up to 2 months. Thaw overnight in the fridge.

To reheat: Microwave individual servings for 20 to 40 seconds until warm and fudgy. Or rewarm the whole dish in a 300°F oven for 10 to 15 minutes, covered loosely with foil so the top does not over-crisp.

Portions of brownie pudding stored in a glass airtight container on a kitchen counter with a spoon nearby

Common Questions

Is brownie pudding supposed to be underbaked?

Yes. The top should be set and crackly, while the center stays soft and spoonable. If a toothpick comes out completely clean, you baked it more like a classic brownie.

Why does this use a water bath?

Because this is the signature move in Ina Garten’s brownie pudding. The bain-marie bakes gently and evenly, helping the center stay plush and pudding-soft instead of turning into a regular pan of brownies.

What pan should I use?

Ina’s classic version is baked in a 2-quart oval baking dish. Any similar 2-quart baking dish works. Avoid a shallow 9 x 13 here because it will bake up more like brownies and lose that spoonable middle.

Do I need framboise (raspberry liqueur)?

No, but it is part of the original. It adds a subtle fruit note that makes the chocolate taste deeper, not boozy. If you do not have it, you can leave it out or use a tiny bit of raspberry extract.

How do I know it is done?

The top should look set and crackly, and the center should still jiggle slightly when you nudge the dish. It will continue to set as it rests.

I love desserts with a little identity crisis. Brownies want structure. Pudding wants comfort. This one refuses to choose, and honestly, I respect that. The first time I made brownie pudding, I worried the center looked too soft. That was the whole point. Now I aim for a crackly top and that gentle wobble in the middle that says, “Grab a spoon.” Add ice cream, and suddenly everyone is a “dessert person.”