Ina Garten Brownie Pudding

# What You Need:

→ Chocolate Mixture

01 - 8 oz unsalted butter

02 - 6 oz semisweet chocolate, chopped

→ Batter

03 - 4 large eggs, room temperature

04 - 2 cups granulated sugar

05 - 1/2 cup all-purpose flour

06 - 2 tbsp unsweetened cocoa powder

07 - 2 tsp vanilla extract

08 - 1/4 tsp kosher salt

→ For Serving (optional)

09 - Vanilla ice cream or lightly sweetened whipped cream

# Directions:

01 - Preheat oven to 325°F. Butter a 2-quart baking dish and set aside.

02 - Melt butter and chopped semisweet chocolate together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.

03 - Using a stand mixer with paddle attachment, beat eggs and sugar on medium-high speed for 5 to 10 minutes until thick, pale, and ribbons form.

04 - Reduce mixer speed to low; add vanilla extract and salt. Pour in cooled chocolate mixture and mix just until combined.

05 - Sift flour and cocoa powder together. Gently fold into batter using a spatula until just incorporated.

06 - Pour batter into prepared baking dish. Place the dish in a larger roasting pan and add hot water halfway up the sides of the baking dish to create a water bath.

07 - Bake for 1 hour until the top is set with a crackly surface but the center remains soft and pudding-like.

08 - Remove from water bath and cool for at least 15 minutes. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -

That magic moment when a hot spoon breaks through a crackly crust into pure, gooey chocolate heaven.
It's elegant enough for guests but honest enough to make alone when you need comfort in a bowl.
Ready to serve in under ninety minutes from craving to spoon in hand.

02 -

The center is supposed to be gooey and pudding-like; if you overbake it even by five minutes, you lose the magic.
Room temperature eggs are genuinely important here, not just something recipes say—cold eggs won't whip properly and the texture suffers.

03 -