Description
A rich, decadent brownie pudding that is part brownie, part molten lava cake, with a crackly top and gooey center. Made with basic pantry staples, this comforting dessert is perfect for weeknights or special occasions.
Ingredients
6 tablespoons Unsalted butter
2 large Eggs
1 cup Granulated sugar
1/2 cup Unsweetened cocoa powder
1/3 cup All-purpose flour
2 teaspoons Vanilla extract
1/4 teaspoon Salt
Instructions
- Preheat oven to 325°F. Grease a 9-inch square baking dish
- Melt butter completely
- In a bowl, whisk eggs and sugar until thick
- Stir in melted butter and vanilla
- Sift cocoa, flour, and salt together
- Fold dry ingredients into wet mix
- Pour batter into prepared dish
- Bake for exactly 30 minutes. The center should jiggle slightly
- Cool for 10 minutes. Serve warm
Notes
Never overbake; the center must stay soft.
Use room-temperature eggs for better emulsion.
Sift cocoa powder to avoid lumps.
Let batter rest 5 minutes before baking for a shiny top.
Use a metal pan for even heat; glass may overcook edges.
Store leftovers in airtight container in fridge up to 3 days.
Reheat individually in microwave 15 seconds or in 300°F oven 5 minutes.
Freeze tightly wrapped for up to 1 month; thaw overnight in fridge.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/9 of recipe)
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: brownie pudding, Ina Garten, chocolate, comfort food, easy dessert