Brownie Pudding

Brownie Pudding with Raspberries

Today is my first official entry with the Barefoot Bloggers. I told you about them here. I don’t know that I have ever been disappointed by one of Ina Garten’s recipe so it will be fun to cook through her books with fellow Barefoot Bloggers.

The Brownie Pudding is a cross between brownies and lava cake. It is fairly simple to make but decadent in taste. It will certainly cure any craving for chocolate. The ice cream and berries are a great compliment. I made this once several months ago and it came out a bit different. This time I had an almost chocolate meringue topping and gooey chocolate inside.

I would serve this family style, topped with ice cream or whipped cream and finished with raspberries. I would pass around spoons and let everyone dig in!

Brownie Pudding
2008, Barefoot Contessa Back to Basics

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving


Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

Eggs and Sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

Brownie Pudding Batter in Pan

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Water Bath

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester 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.


Allow to cool and serve with vanilla ice cream.

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