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A free scan shows the junk files, broken settings and background clutter dragging Windows down - then fixes them in one click.Free scan · Windows 10 & 11Ina Garten’s Brownie Pudding is meant to land between two desserts: its outside bakes cake-like, while the center stays very soft and pudding-like. The published recipe’s doneness cue accounts for that texture, so a very soft middle is not by itself a sign that the bake has failed. Food Network credits the recipe to Garten and identifies it as from Barefoot Contessa Back to Basics; it serves six. (Food Network recipe)
What makes this brownie pudding different
This is not a conventional brownie that should be firm all the way through. Food Network describes the contrast as “cake outside, pudding inside,” and the recipe’s own doneness instruction expects the center to look very underbaked. (Food Network recipe; Food Network video)
The recipe is listed in Barefoot Contessa Back to Basics, and the Barefoot Contessa cookbook index also includes “Brownie Pudding” under that title. (Barefoot Contessa cookbook index)
Ingredients for six servings
- 1/2 pound (2 sticks) unsalted butter, plus more for the baking 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
These are the quantities in Food Network’s published recipe. It specifies extra-large eggs and a 2-quart oval baking dish measuring 9 by 12 by 2 inches. (Food Network recipe)
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How to make Ina Garten’s Brownie Pudding
- Heat the oven to 325°F. Butter the specified 2-quart oval baking dish.
- With an electric mixer fitted with a paddle attachment, beat the room-temperature eggs and sugar on medium-high for 5 to 10 minutes, until very thick and light yellow.
- Sift the cocoa powder and flour together. Add them to the egg mixture along with the vanilla seeds and optional framboise. Mix on low just until combined.
- Slowly add the melted butter after it has cooled, mixing only until combined.
- Pour the batter into the prepared dish. Set that dish inside a larger baking pan, then pour in the hottest tap water until it reaches halfway up the sides of the baking dish.
- Bake for exactly 1 hour, following the recipe’s stated time. To check doneness, insert a cake tester 2 inches from the edge; it should come out three-quarters clean. The center will appear very underbaked.
- Allow the pudding to cool, then serve with vanilla ice cream.
The water bath and the edge-based tester cue are part of the published method. The tester is not meant to come out completely clean from the center: the intended result is a set, cake-like outer portion with a very soft middle. (Food Network recipe)
Choosing a baking dish
For the recipe as written, use an oven-safe 2-quart oval dish with the specified 9-by-12-by-2-inch dimensions. It must fit inside a larger pan with room for water to reach halfway up its sides. Food Network does not specify a dish material or endorse a particular brand, so the source does not establish that a different shape or material produces the same result. (Food Network recipe)
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Can you change the pan size or baking time?
The published instructions establish a full batch, the specified oval dish, a 325°F oven, a water bath, and a one-hour bake. They do not provide adjusted times or tested directions for a half batch, cupcakes, ramekins, other dish materials, or different oven conditions. Those changes should not be treated as Garten’s tested instructions; the source recipe’s timing and doneness cue apply to its stated setup. (Food Network recipe)
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