Brownie Pudding

by Liz on May 16, 2011

Brownie Pudding

I am officially done with community college! The past month has been a little nuts, as I have been trying to keep up/catch up with all my classes. Please forgive me when I say that I made this brownie pudding a month ago or so. I don’t know about anyone else, but when I get overwhelmed with life, suddenly all I want to do is cook or bake something. Awhile back, I found myself in just that position, and so I made a whole bunch of stuff all in a couple of days, and honestly not much since. I mean, sure I’ve cooked some dinners in the last month, but nothing particularly noteworthy. Mostly it’s been going out, takeout, or picking up a rotisserie from the grocery store. Oh, and lots of sandwiches.

melted butter cocoa powder
sifting messy sifting

Even though I have been buried in precalculus for the last month (I’m sure many of you have taken harder math than that, but humor me), I somehow found some time to check out some Barefoot Contessa cookbooks from the library, and immediately this recipe spoke to me. I should confess something: I love box brownies. And I almost always undercook them by a couple minutes so that they are extra gooey. That is why I knew I had to make this brownie pudding. I figured it would be like undercooked box brownies to the extreme. It did not disappoint. It was incredibly rich and fudgy and gooey. It was so intense that I couldn’t finish what I had put in my bowl.

mixer shot pudding batter

Now that school is done for summer, I can’t wait to jump back in to cooking and blogging more often. I have been looking at my cookbooks and food magazines longingly and it’s time to reunite. I look forward to sharing with you all whatever happens to strike my fancy.

Brownie Pudding

Brownie Pudding
Adapted from Ina Garten/Barefoot Contessa

The things I changed about this recipe were that my store was out of vanilla beans, so I used vanilla extract, and I used orange liqueur instead of raspberry. You probably wouldn’t be able to taste either kind very strongly, but they just add a little extra oomph I guess. I try not to question Ina. I say if you have the vanilla bean, then by all means use that instead of vanilla extract, as I am sure it imparts an even better flavor.


2 sticks (8 oz.) unsalted butter (plus a little extra for buttering the dish)
4 extra large eggs at room temperature
2 cups sugar
3/4 cup of good cocoa powder (I used Valrhona)
1/2 cup all-purpose flour
Seeds scraped from a vanilla bean, or 2 teaspoons vanilla extract
1 tablespoon raspberry or orange liqueur (optional)
Vanilla ice cream, for serving


Preheat oven to 325 degrees. Butter a 2-quart oval baking dish (9″x12″x2″). Melt the two sticks of butter and let cool for a bit. Using the paddle attachment on an electric mixer, beat the eggs and sugar together on medium-high speed until thick and light yellow, about 5-10 minutes. While that is going on, sift the flour and cocoa powder together (trying not to make a mess like I did). After the egg and sugar mixture is ready, turn mixer speed down to low, and add vanilla, liqueur, cocoa, and flour. Mix only until just combined. Then add the cooled melted butter in slowly until just combined.

Pour the brownie pudding mixture into the buttered dish. Place that dish inside a larger baking pan or roasting pan, and add enough hot tap water to the outside pan to come up to about halfway on the outside of the dish with the brownie pudding mixture in it. Bake for 1 hour. A cake tester or toothpick should come out about 3/4 clean, but not totally, since it is still halfway between a pudding and a brownie. Let cool (if you can handle the wait) and serve with vanilla ice cream.

{ 2 comments… read them below or add one }

carolyn May 24, 2011 at 4:30 pm

Ugh, this looks ridiculously good. I am totally going to make this next time I have folks over. I want to swim in that pudding chocolately goodness. Ina we love you!

Jane M May 18, 2011 at 4:08 pm

WOW what a dessert! On this rainy day - I’d like to eat the whole pan! Very comforting food - pudding! YUM!

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