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Ina Garten's Brownie Pudding

A rich and decadent dessert combining the textures of brownies and pudding in each spoonful. Perfect for gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Ensure it's Halal-compliant.
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (optional) For added chocolaty goodness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Melt the butter in a medium saucepan over low heat, then remove it from heat and let it cool slightly.
  3. Add granulated and brown sugars to the melted butter, stirring until well combined.
  4. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. In a separate bowl, sift together the flour, cocoa powder, and salt.
  6. Fold the dry ingredients into the wet mixture using a spatula until just combined.
  7. If using, fold in the chocolate chips.
  8. Grease a 9x13-inch baking dish or line it with parchment paper.
Baking
  1. Pour the brownie pudding batter into the prepared dish and spread it evenly.
  2. Bake in the preheated oven for 30 to 35 minutes or until the top is set and a toothpick comes out with moist crumbs.
  3. Allow it to cool slightly before serving.

Notes

For a dairy-free version, substitute unsalted butter with coconut oil or vegan butter. Keep an eye while baking for that perfect balance between crispy and gooey. Leftovers can be refrigerated for up to 5 days; reheat in the microwave or a preheated oven at 350°F for a few minutes.