This chocolate brownie pudding recipe by Ina Garten is popular for a reason. It has a chewy, slightly crisp top with a rich, gooey brownie-like centre that feels almost spoonable. And I made it with a little less sugar and added some coffee to make it extra chocolatey and indulgent!
Why you will love this recipe?
This brownie pudding has the perfect contrast of textures, with a chewy, slightly crisp top and a rich, gooey centre that feels almost spoon able. The reduced sugar keeps it indulgent without being overly sweet, while a touch of coffee deepens the chocolate flavour beautifully. It’s warm, comforting, and incredibly satisfying, especially when served straight from the oven.
Expert Tips for Best results!
- Whisk the eggs and sugar until pale and thick – This step helps create the signature chewy top layer while keeping the centre soft
- Use a water bath for even baking – The hot water allows the pudding to bake gently so the edges stay soft and the centre remains gooey
- Watch the bake time closely – Remove the pudding when the top is set but the middle still looks slightly wobbly
- Let it rest before serving – Cooling for about 10 minutes helps the pudding settle while keeping the centre warm and fudgy
How to make Chocolate Brownie Pudding?
Step 1: Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 325°F (165°C). Generously butter an 8 × 8-inch baking dish, making sure to coat every corner. This ensures the pudding releases easily after baking and prevents sticking.
Step 2: Combine the Dry Ingredients
In a small bowl, whisk together the cocoa powder, flour, and salt. Set aside for later use. This ensures even distribution of the dry ingredients in the batter.
Step 3: Whisk Eggs and Sugar
In a large mixing bowl, whisk the eggs and granulated sugar until the mixture becomes pale, thick, and slightly fluffy. This step is key to creating the chewy top layer while keeping the inside soft.
Step 4: Add Flavour Enhancers
Next, stir in the vanilla extract and coffee powder (if using) into the egg mixture. The coffee deepens the chocolate flavour without making the dessert taste like coffee.
Step 5: Incorporate Dry Ingredients
Gently fold the cocoa, flour, and salt mixture into the egg mixture. Mix just until combined to avoid overworking the batter, which could make the pudding dense.
Step 6: Add Melted Butter
Slowly whisk in the melted butter until the batter becomes smooth and glossy. Pouring it in gradually prevents the eggs from curdling and ensures a rich, fudgy texture.
Step 7: Prepare for Baking with a Water Bath
Pour the batter into the prepared baking dish (8 by 8”) and smooth the top. Place the dish inside a larger roasting pan, then carefully pour boiling water into the outer pan until it reaches about halfway up the sides of the baking dish. This water bath helps the pudding bake gently and evenly.
Step 8: Bake the Pudding
Bake in the preheated oven for 35 to 40 minutes, or until the top is set but the centre still looks soft and slightly wobbly. For a firmer texture, extend the baking time by 5 minutes, keeping a close eye to prevent overbaking.
Step 9: Cool and Serve
Remove the pudding from the oven and let it cool for 10 minutes. Serve warm to enjoy the gooey, spoon able centre at its best.
Frequently Asked Questions
Can I reduce the sugar in this recipe?
Yes, I’ve tested this recipe with 250 g of sugar and it works well. I wouldn’t recommend reducing it further, as sugar plays a big role in texture and structure.
How do I control how gooey the centre is?
Bake for closer to 35 minutes if you want a very soft, pudding-like centre. For a slightly firmer texture, bake for an extra 5 minutes. However, I recommend you to keep an eye as every oven behaves differently. When you see that the edges are set , top is formed and the centre is slightly wobbly, you will know it is at that pudding stage!
Does the coffee make it taste like coffee?
No, it simply enhances the chocolate flavour. You won’t taste coffee in the final dessert.
Watch How to Make it!
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Recipe Card
Chocolate Brownie Pudding Recipe
A rich, chocolatey brownie pudding with a chewy top and a soft, spoon able centre. This small-batch version has slightly reduced sugar and a hint of coffee to deepen the chocolate flavour. Best served warm for the ultimate gooey dessert experience.
Ingredients
- 3/4 cup melted unsalted butter (170 g), plus extra for greasing
- 3 large room temperature eggs
- 1 1/3 cups granulated sugar (270g)
- 1/2 cup + 1 tbsp unsweetened cocoa powder (56g)
- 3/8 cup or 6 tbsp all-purpose flour (49g)
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Begin by preheating your oven to 325°F (165°C). Generously butter an 8 × 8-inch baking dish, making sure all sides and corners are well coated.
- In a small bowl, mix the cocoa powder, flour, and salt until evenly combined. Set aside.
- In a separate large bowl, whisk the eggs and sugar until the mixture becomes pale, thick, and slightly fluffy. This step helps create the chewy top layer.
- Add the vanilla extract and coffee powder, then gently whisk in the dry ingredients until just combined.
- Slowly pour in the melted butter while whisking continuously until the batter is smooth and glossy.
- Pour the batter into the prepared baking dish and smooth the top evenly.
- Place the baking dish into a larger roasting tray. Carefully pour boiling water into the tray until it reaches about halfway up the sides of the baking dish. This water bath ensures even baking and a soft centre.
- Bake for 35 to 40 minutes until the top is set but the centre remains soft and pudding-like. For a firmer texture, bake for up to 45 minutes.
- Remove from the oven and let the brownie pudding cool for about 10 minutes before serving. Serve warm for the best texture and flavour.
Notes
For a more fluid, pudding-like centre, bake the brownie pudding for the shorter end of the baking time. If you prefer a firmer texture with less movement in the centre, extend the baking time by a few minutes, keeping a close eye to avoid overbaking.
You can use an 8 by 8'' dish , I used a 20 x 16cm dish for this.
