Brownie pudding is a dessert that combines the dense texture of brownies with the soft, spoonable consistency of pudding. Ina’s version is simple to prepare and relies on good chocolate, eggs, sugar, and a gentle bake to achieve its luxurious texture.
1 cup (2 sticks) unsalted butter
4 extra-large eggs, at room temperature
2 cups granulated sugar
¾ cup Dutch-processed cocoa powder (unsweetened)
½ cup all-purpose flour
1 tablespoon vanilla extract
Optional: Vanilla ice cream or whipped cream for serving
Preheat your oven to 325°F (163°C). Butter a 2-quart oval or rectangular baking dish.
In a small saucepan or microwave-safe bowl, melt the butter and set aside to cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), beat the eggs and sugar together on medium-high speed for 5–10 minutes, until thick and pale yellow.
Reduce the mixer speed to low and add the cocoa powder, flour, vanilla extract, and the melted butter. Mix until just combined—do not overmix.
Pour the batter into the prepared baking dish. Place the dish inside a larger roasting pan and add enough hot tap water to the pan to come halfway up the sides of the baking dish.
Bake for exactly 1 hour. The top will form a crisp crust, but the inside will remain soft and gooey.
Let sit for 10–15 minutes before serving. Scoop out portions with a spoon and serve warm with vanilla ice cream or whipped cream.