Ina Garten’s Viral Brownie Pudding (Small Batch)
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Have you tried the viral Ina Garten Brownie Pudding yet? After seeing it all over Instagram and TikTok, I knew I had to give it a try, and I can confidently say it lives up to the hype.
This is a small-batch version inspired by Ina’s original, with a few practical (and delicious 😏) tweaks. I added espresso powder and a pinch of salt for a deeper chocolate flavor and used vanilla bean paste instead of a whole pod since most people don’t have that on hand. I also skipped the liqueur, because honestly, buying a full bottle for just a teaspoon isn’t necessary.
The end result? A rich, gooey dessert that is absolutely worth making.
If you love a good chocolate dessert, be sure to also try my Sheet Pan Chocolate Cake, Chocolate Molten Cake, Chocolate Tart, or Chocolate Mug Cake.
Table Talk with Tawnie
Just one scroll on Instagram and I couldn’t escape seeing this viral recipe everywhere!! Being the chocolate lover that I am, I knew I had to make it and it did not disappoint. Ina doesn’t mess around. 🤣 It’s perfectly gooey, easy to make, and I love my small batch version. You can easily double it if you’d like but I found this size is perfect for just 2-4 people. It’s rich, great with vanilla bean ice cream, and just the kind of dessert you stand over the counter eating it with a spoon because it’s so.dang.yummy!
- Unsalted butter: Make sure to let your melted butter cool so it doesn’t scramble the eggs!
- Eggs: Use extra-large room temperature eggs to provide structure and richness. The extra-large eggs help the center to stay soft and custardy rather than cakey.
- Cocoa powder: Opt for a high-quality cocoa powder to achieve a deep, intense chocolate flavor. I like Ghirardelli or Guittard.
- Espresso powder: Not in Ina’s original recipe, but I like to add a small amount to enhance and deepen the chocolate flavor (don’t worry, it doesn’t make this pudding taste like coffee).
- Vanilla bean paste: The original recipe calls for a vanilla bean pod, but used vanilla bean paste since it seems more practical (you can also just use vanilla extract).
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Melt the butter
Melt the butter and set aside to cool.
Beat eggs & sugar
Beat the eggs and sugar on medium-high speed for 8-10 minutes or until very thick and light yellow.
Sift dry ingredients
While the eggs and sugar are beating, sift the cocoa powder, flour, espresso powder, and salt together and set aside.
Bring it together & prepare to bake
Combine all your ingredients and mix until just combined. Be careful not to over-mix. Pour the brownie mixture into a prepared baking dish and place the small dish inside a larger baking pan. Fill the pan with hot tap water until it comes halfway up the side of the baking dish.
Bake & enjoy!!
Bake for ~40-50 minutes. Allow it to cool some in the water bath, then lift it out and serve with your favorite vanilla ice cream and enjoy. YUM!
Expert Tips
- Use room-temperature eggs: This helps the batter emulsify smoothly and creates a richer, more custardy texture.
- Beat egg/sugar mixture well: Beating the sugar and eggs for at least 8-10 minutes helps to dissolve the sugar and incorporates air, creating structure and lift for a crackly top and rich, custardy center without making the brownie pudding dense or greasy.
- Don’t over-bake: This dessert is between a brownie and a pudding so the center will appear very under-baked. I recommend you start checking your pudding at 38–40 minutes, as all ovens vary. Brownie pudding is all about that custardy center, so it’s better to pull it a touch early than over-bake.
- Let it rest briefly: Allow the brownie pudding to cool for 10–15 minutes (still in the water bath) before serving so the texture thickens slightly while staying molten.
- Serve warm: This dessert is at its best fresh from the oven with vanilla ice cream or lightly sweetened whipped cream.
Variations / Substitutions
- Extra chocolate: Add a handful of chocolate chips or chopped dark chocolate to the batter.
- Gluten-free: Substitute a 1:1 gluten-free flour for the all-purpose flour.
- Peppermint or orange: Add a few drops of peppermint extract or orange zest for a seasonal twist.
Storage / Freezing
This brownie pudding is best served warm right out of the oven! But if you have leftovers you can store:
- Room temperature: Cover and keep at room temperature for up to 1 day.
- Refrigerator: Covered in the fridge for up to 3 days. However, the texture will firm up.
- Reheating: Warm individual portions in the microwave for 20–30 seconds to restore the gooey center.
FAQs
What is a Bain-Marie?
A Bain-Marie (also called a water bath) is a gentle cooking method where a dish is placed inside a larger pan filled with hot water so it cooks evenly and slowly. The water helps to regulate the heat and prevent the dessert from overbaking, which is important for custardy/pudding-like recipes like this brownie pudding. Essentially, it helps to keep the center soft and creamy rather than dry or curdled.
Is this brownie pudding supposed to be under-baked?
Yes! The center should be soft, gooey, and spoonable (somewhere between a brownie and chocolate pudding).
Will it taste like coffee if I add espresso powder?
No, espresso powder simply enhances the chocolate flavor and isn’t detectable on its own. I pretty much always add it to my chocolate desserts!
What’s different about my brownie pudding recipe?
My version is a small-batch version made by halving Ina Garten’s recipe, with a few practical tweaks: I add espresso powder and a pinch of salt for deeper chocolate flavor, use vanilla bean paste (or vanilla extract) instead of a vanilla pod, and skip the liqueur to keep the ingredients simple and pantry-friendly.
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Ingredients
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 extra large eggs room temperature
- 1 cup granulated white sugar
- 6 Tbsp. cocoa powder (choose a good quality, I like Ghirardelli or Guittard)
- 1 tsp. espresso powder (optional (Ina’s recipe doesn’t include this but I always love adding in espresso powder in my brownies to enhance cocoa flavors))
- 1/4 cup all-purpose flour
- Pinch of salt
- 1 tsp. vanilla bean paste (or vanilla extract)
- ~1 Tbsp. softened butter (for buttering the 8×8 pan)
- 1½ tsp. framboise liqueur (optional, I didn’t add this just because I didn't want to buy a whole bottle just for 1½ tsp. but it's totally up to you!)
- Vanilla ice cream (for serving)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat and prep: Preheat the oven to 325℉. Lightly butter an 8×8-inch baking dish.~1 Tbsp. softened butter
- Melt butter: Melt the butter in a microwave-safe dish in 30-second increments until melted. Set aside to cool slightly.1/2 cup unsalted butter
- Beat sugar and eggs: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 8-10 minutes, or until very thick and light yellow. Start Timer2 extra large eggs room temperature, 1 cup granulated white sugar
- Sift dry ingredients: Meanwhile, sift the cocoa powder, flour, espresso powder, and salt together and set aside.6 Tbsp. cocoa powder, 1 tsp. espresso powder, 1/4 cup all-purpose flour, Pinch of salt
- Bring it together: When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla bean paste, framboise (if using), and the cocoa powder/flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Careful not to over mix.1 tsp. vanilla bean paste, 1½ tsp. framboise liqueur
- Prepare water bath (Bain-Marie): Pour the brownie mixture into the prepared dish and place it in a larger baking pan (I used a 9×13 pan). Add enough of the hottest tap water to the pan to come halfway up the side of the dish.
- Bake: Bake for ~40-50 minutes. A toothpick inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Start checking at 38–40 minutes. Brownie pudding is all about that custardy center, so it’s better to pull it a touch early than over-bake. Start Timer
- Cool and serve: Allow to cool for 10-15 minutes in the water bath still, then lift it out and serve with your favorite vanilla ice cream. YUM! Start TimerVanilla ice cream
Notes
- Halved the recipe: This recipe is very rich on its own, so I halved it to make it a smaller batch (perfect for 3-4 people). However, feel free to double it if you’re serving a crowd.
- Espresso powder: I added espresso powder, which is not in the original recipe, but I think it always enhances brownies/cocoa-flavored desserts!
- Framboise liqueur: I didn’t use the liqueur because I don’t feel like it’s something most households have on hand, so feel free to leave it out (or add it) if you wish.
- Vanilla: I just used vanilla bean paste (as opposed to the vanilla bean pod that is called for in the original recipe) to make it easier. You can also just use vanilla extract.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie Dubé
