Description
Enjoy the irrestible flavor of Ina Garten’s Brownie Pudding, a comforting dessert featuring gooey chocolate and the perfect pairing with vanilla ice cream. This easy-to-make treat brings joy and warmth, making it the ideal selection for family gatherings or cozy nights in.
Ingredients
Scale
- 1 cup butter
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon raspberry liqueur (optional)
- Vanilla ice cream
Instructions
- Preheat the oven to 325°F and butter a 2-quart baking dish.
- Melt the butter until just melted, then cool to room temperature.
- Beat eggs with vanilla and sugar until thick and pale.
- Sift cocoa powder, flour, and salt; fold into egg mixture with raspberry liqueur.
- Add cooled butter; mix gently until smooth.
- Pour into the baking dish, place in a larger pan, and fill with hot water halfway up the sides.
- Bake for 55-60 minutes until edges set and center is jiggly.
- Cool for 10-15 minutes before serving with ice cream.
Notes
Use unsalted butter for optimal flavor.
Ensure eggs are at room temperature for fluffiness.
Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 40g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 150mg