Ina Garten has says if you take her lead and use quality ingredients, you can cook like a pro. Is she right? I’d say yes! Her recipes are simple to follow and never disappoint. I’ve adopted a few of her techniques and I feel more confident that even a simple, classic recipe can be a show stopper. She’s written so many books – a good one to start with Barefoot Contessa Back to Basics. It has so many of my favorites.
Her “pudding brownies” went viral years ago and are so simple and delicious that you’ll bake them year-round.
My version is slightly different but none the less delicious! The story is – I wanted to try her recipe and didn’t have all the ingredients, so I improvised and they came out perfectly!
The Process
Start by beating 4 large eggs with granulated sugar in an electric stand mixer using the paddle attachment. Mix until the mixture is thick and creamy. This process takes 6 to 8 minutes and is essential. I don’t recommend using a whisk for this recipe. In the meantime, sift cocoa powder and all-purpose flour together to remove any lumps. Add the vanilla extract and sifted dry ingredients to the egg mixture. Finally, slowly pour melted and cooled butter into the bowl and mix until the ingredients are incorporated.
Pour the batter into a buttered 2-quart oval baking dish, 9 by-12 inch, or 11 by-11 inch baking pan and place in a larger baking pan – a 9×13-inch pan or roasting pan. Pour very hot tap water into the pan to come halfway up the sides of the baking dish. Bake in a 325°F oven for 50-60 minutes. A cake tester will come out 3/4 clean. You’ll want the center to look and taste under-baked – the pudding effect!
What you’ll need at the grocery store
- cacao or good cocoa powder
- eggs
- butter
- all-purpose flour
- sugar
Make sure to try these brownie recipes TOO!
Fudgy "Brownie Pudding"
Ingredients
- 1/2 pound or 2 sticks butter plus more for greasing baking dish.
- 4 large eggs at room temperature.
- 2 cups granulated sugar.
- 3/4 cup cocoa powder (recommending this one)
- 1/2 cup all-purpose flour
- 2 tsp vanilla extract
- Whip cream or vanilla ice cream to top!
Instructions
- Preheat the oven to 325 degrees F. and butter a 9 by 12 by 2-inch oval baking dish. I ended up using an 11 by 11-inch square pan and my brownies were delicious. Just keep an eye on bake-time. Melt the 1/2 pound of butter and set aside to cool.
- Using an electric mixer fitted with the paddle attachment, beat eggs and sugar on medium speed for 6-8 minutes - until very thick and light yellow. In another bowl, sift cocoa powder and flour, set aside.
- When the egg and sugar mixture is ready, reduce speed to low and add vanilla extract and slowly add the cocoa powder and flour mixture. Mix to combine - don't overmix. Slowly pour in the melted butter and then mix until just combined.
- Pour brownie mixture into prepared dish and place in larger baking pan. Add enough hot tap water to pan to come halfway up the side of the dish and bake for one hour. When done, cake tester will come out 3/4 clean. The center will look slightly under-baked resulting in a dessert that looks like a cross between pudding and a brownie.
- Allow to cool and serve with whip cream, powdered sugar, or ice cream.
