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Ina Garten's Irresistible Brownie Pudding: A No-Fuss, Show-Stopping Dessert

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  Published in Food and Wine on Wednesday, December 17th 2025 at 10:11 GMT by Food & Wine

Ina Garten’s Irresistible Brownie Pudding: A No‑Fuss, Show‑Stopping Dessert

If you’ve ever watched Barefoot Contessa, you’ve seen the culinary maestro, Ina Garten, turning simple pantry staples into dishes that look like they belong in a five‑star restaurant. Her “Brownie Pudding” recipe, featured in Food & Wine’s April 2024 roundup of the chef’s most beloved creations, exemplifies exactly that: an elegant, chocolate‑rich dessert that is as easy to make as it is delicious.

Why the Recipe Makes Sense

At its core, brownie pudding is a “fudgy” brownie cake that’s baked in a rectangular pan, cooled, and then sliced into squares—think a cross between a brownie and a sliceable cake. The name can be a little misleading, because there’s no liquid pudding in play; rather, the dish gets its “pudding” moniker from its soft, silky texture that’s a step below a classic brownie. The result is a dessert that is perfect for a holiday gathering, a casual get‑together, or simply a sweet end to a family dinner.

Ina’s version is intentionally pared down. The recipe uses only six ingredients that most people already have on hand (or can pick up in minutes at the local grocery store). By keeping the ingredient list short, the dish becomes approachable for novice bakers while still delivering the deep chocolate flavor that the star of the show is famous for.

Ingredients in Detail

1. Chocolate – A 4‑oz semi‑sweet chocolate bar (or a 3‑oz dark chocolate bar if you prefer a richer flavor). The recipe suggests a mid‑range chocolate, but the best choice is one with a high cocoa percentage (70‑80%) for the richest taste.

2. Unsalted Butter – 4 oz (about 1 cup) of butter is melted to integrate with the chocolate, ensuring a silky crumb.

3. Granulated Sugar – 1 cup of white sugar balances the bitterness of the chocolate.

4. Large Eggs – Two eggs (the whites and yolks are separated; the yolks add richness, while the whites help structure the batter).

5. All‑Purpose Flour – 2 tablespoons of flour provides the minimal structure needed so the brownies hold together but remain tender.

6. Cocoa Powder – ¼ cup of unsweetened cocoa powder intensifies the chocolate flavor and gives the brownie a classic fudgy mouthfeel.

7. Vanilla Extract – One teaspoon of vanilla is a subtle flavor enhancer that complements the chocolate.

The recipe also includes optional extras: a splash of espresso powder for an intensified chocolate bite, a handful of chopped walnuts for crunch, or a tablespoon of peanut butter for a subtle nutty undertone.

Step‑by‑Step: The Ina Garten Method

1. Preheat the Oven – 350 °F (175 °C). Grease a 9‑by‑13‑inch baking pan with butter or cooking spray. Ina recommends lining the bottom with parchment paper for a clean lift‑off after baking.

2. Melt Chocolate & Butter – Combine the chocolate and butter in a heat‑proof bowl over a pot of simmering water (or a microwave in short bursts). Stir until the mixture is smooth and glossy.

3. Stir in Sugar – Add the sugar and whisk until dissolved and the mixture is light and airy.

4. Add Eggs & Vanilla – Whisk in the egg yolks, then add vanilla extract. The batter should be thick but pourable. Be sure to whisk vigorously—any lumpiness will affect the final texture.

5. Fold in Flour & Cocoa – Sift the flour and cocoa powder together and fold them gently into the chocolate batter. This step ensures an even distribution of dry ingredients without overmixing.

6. Separate Egg Whites – In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Folding the whites into the batter introduces air and lightness, which is why the finished brownie pudding is so tender.

7. Bake – Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20‑25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. The edges should be slightly darker but not crunched.

8. Cool & Slice – Allow the brownie pudding to cool in the pan on a wire rack for at least 30 minutes. Once it’s cooled, slice into squares. Ina suggests cutting the brownies into a 4‑by‑5 grid; that way, each piece is a manageable bite‑size portion.

9. Serve – The brownie squares can be served warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply on their own. If you want a more elaborate presentation, top each piece with a drizzle of melted chocolate or a dusting of powdered sugar.

Tips & Variations

• Using Brownie Mix – For those who want an extra shortcut, Ina’s article links to a discussion of how to convert a boxed brownie mix into a brownie pudding. The idea is to replace some of the chocolate in the mix with melted chocolate and butter for a richer flavor.

• Flavor Boosters – A teaspoon of espresso powder or a splash of your favorite liqueur (like Grand Marnier) can transform the brownies into a sophisticated dessert.

• Texture Tweaks – If you prefer a crispier brownie edge, bake a minute or two longer. Conversely, reduce the bake time for a softer crumb.

• Storing – Ina emphasizes that brownie pudding can be stored in an airtight container in the refrigerator for up to a week. Reheat in the microwave for 15‑20 seconds to bring back that warm, melty chocolate sensation.

• Presentation Ideas – Pair the brownies with a homemade vanilla sauce, caramel drizzle, or a sprinkling of sea salt for a gourmet touch.

The Ina Garten Philosophy

In every recipe she shares, Ina Garten’s focus is on making dinner look easy and taste extraordinary. Her brownie pudding is no exception. She encourages home cooks to:

• Use Quality Ingredients – A good chocolate bar or a high‑grade butter makes a world of difference.

• Keep It Simple – The minimalistic ingredient list means there’s no guesswork.

• Pay Attention to Timing – Overbaking the brownies will dry them out; underbaking will leave them too gooey. Ina’s suggested bake time strikes a perfect balance.

• Present with Pride – Even a simple dessert becomes impressive when plated beautifully and served with a confidence that comes from knowing the dish is flawless.

Where to Go From Here

The Food & Wine article not only provides the recipe but also offers a wealth of related content: a link to Ina’s Barefoot Contessa Cookbook, a section on “Dessert Pairings” that pairs brownies with wines, and a sidebar that explains how to make a Brownie Fudge Cake using the same batter but with a chocolate ganache glaze.

If you’re looking to expand your dessert repertoire, consider exploring the links to:

• “The Best Chocolate Desserts of 2024” – A roundup of other chocolate‑centric dishes that pair nicely with the brownie pudding.

• “Brownie Mix – How to Turn It Into a Show‑Stopping Dessert” – A step‑by‑step guide for those who love the convenience of a boxed mix.

• “Dessert Wine Pairings” – Suggestions for wines that complement the rich chocolate flavor of the brownie pudding, ranging from a robust Cabernet Sauvignon to a sweet Sauternes.

Final Verdict

Ina Garten’s Brownie Pudding is a prime example of how a few simple steps and quality ingredients can yield a dessert that feels indulgent without being intimidating. The recipe is short enough for a first‑time baker, yet sophisticated enough to impress at a dinner party. Whether you serve it as a crowd‑pleasing dessert or a cozy treat on a rainy afternoon, this chocolate wonder will keep you coming back for seconds—and, of course, thirds.

So next time you’re looking for a quick, crowd‑pleasing chocolate dessert, grab your 4‑oz chocolate bar, butter, and follow Ina Garten’s method. You’ll be rewarded with a silky, fudgy brownie pudding that’s bound to become your new kitchen staple.