INA GARTEN'S BROWNIE PUDDING

I am personally a HUGE fan of warm desserts and cold ice cream combos. I am also a big fan of our queen Ina Garten. This is her recipe from Barefoot Contessa and I am so glad it has resurfaced as a trending recipe.

Easy to make and if you love chocolate, this is the perfect cozy comfort dessert.

INGREDIENTS

1 cup (8 oz) Unsalted Butter

¾ cup Unsweetened Cocoa Powder

½ cup All Purpose Flour, or cake flour

¼ tsp. Salt

4 large Eggs

2 cups Granulated Sugar

1 tsp. Vanilla Bean Paste, or Vanilla Extract

INSTRUCTIONS

1. Preheat oven to 325°F and butter an 9×12 inch oval baker (2 qt) You can also use an 8×8 baking dish. Make sure you have a larger baking dish or roasting pan handy that your dish will fit into for making a water bath.

2. Melt the butter on the stovetop or in the microwave. Set aside, and allow it to cool.

3. In a small bowl, mix the cocoa powder, flour, and salt. Whisk or sift it well to get out any lumps in the flour or cocoa powder. Set aside.

4. In a stand mixer with the paddle attachment, or with a pair of electric beaters, beat the eggs and the sugar together for 5-10 minutes on medium-high speed. You want the mixture to be very pale yellow and thick. I went for about 7 minutes.

5. Turn the mixer speed down to low, and slowly add the vanilla bean paste, and then the cocoa powder mixture.

6. Then, in a steady stream, add the melted butter. When everything is just mixed together, turn off the mixer.

7. Give the batter one last mix by hand, scraping the sides and bottom of the bowl to make sure everything is well incorporated. Pour the batter into your prepared baking dish.

8. Place your water bath pan on your oven rack. Place your baking dish inside it, and then add hot water (from your tap, or heated in a kettle) so that it comes up about halfway up the sides of the brownie baking dish.

9. Bake for 1 hour. The edges will be firm, but the center will still be soft, and it's best to under-bake rather than over do it with this cake. Remove from the oven and allow to cool at least partially before serving. Can be served warm, at room temp, or cold, however you like it! It will be the goo-iest and most pudding-like while it's still warm.

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Preheat oven to 325°F and butter an 9×12 inch oval baker (2 qt) You can also use an 8×8 baking dish. Make sure you have a larger baking dish or roasting pan handy that your dish will fit into for making a water bath.

Melt the butter on the stovetop or in the microwave. Set aside, and allow it to cool.

In a small bowl, mix the cocoa powder, flour, and salt. Whisk or sift it well to get out any lumps in the flour or cocoa powder. Set aside.

In a stand mixer with the paddle attachment, or with a pair of electric beaters, beat the eggs and the sugar together for 5-10 minutes on medium-high speed. You want the mixture to be very pale yellow and thick. I went for about 7 minutes.

Turn the mixer speed down to low, and slowly add the vanilla bean paste, and then the cocoa powder mixture.

Then, in a steady stream, add the melted butter. When everything is just mixed together, turn off the mixer.

Give the batter one last mix by hand, scraping the sides and bottom of the bowl to make sure everything is well incorporated. Pour the batter into your prepared baking dish.

Place your water bath pan on your oven rack. Place your baking dish inside it, and then add hot water (from your tap, or heated in a kettle) so that it comes up about halfway up the sides of the brownie baking dish.

Bake for 1 hour. The edges will be firm, but the center will still be soft, and it's best to under-bake rather than over do it with this cake.

Remove from the oven and allow to cool at least partially before serving. Can be served warm, at room temp, or cold, however you like it! It will be the goo-iest and most pudding-like while it's still warm.

Topping with vanilla ice cream reminds me of a BJ's pazookie but brownie. Ina knew what she was doing with this one!!!!

You can see the crispy outer shell and the warm and gooey inside. I prefer serving while still warm with the ice cream. Absolute crowd pleaser for desserts at a decent sized gathering. It can serve about 8-10 people depending how large the scoops.

You can make this ahead of time as it stays warm but it is also delicious at room temperature. You can't go wrong.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!