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One free scan finds every outdated or missing driver and matches the right update for your exact hardware.Free scan · exact hardware matchIna Garten’s Brownie Pudding is officially titled Baked Chocolate Pudding: a butter-rich chocolate dessert baked in a water bath so its edges set while the middle stays deliberately soft. Food Network’s recipe calls for a one-hour bake at 325°F, and Garten’s instructions say the center should look “very under-baked.” The “12/10” in the headline is reviewer Nicole McLaughlin’s personal rating, not a survey result.
What is Ina Garten’s Brownie Pudding?
The name “Brownie Pudding” appears in the index for Garten’s Barefoot Contessa Back to Basics, while the recipe page on the official Barefoot Contessa site calls it “Baked Chocolate Pudding.” Food Network credits the recipe to Garten and identifies the same cookbook. The official recipe page’s copyright line gives the book’s copyright year as 2008; the book index lists the recipe on page 218. Food Network’s recipe and the Barefoot Contessa cookbook index establish those names and credits.
The dessert is meant to land between two familiar textures, rather than bake through like a conventional cake. Garten’s recipe says, “The center will appear very under-baked; this dessert is between a brownie and a pudding.” That soft middle is an intended result, not by itself a sign that the bake has failed.
Why the review calls it a “12/10” perfect bite
In an Allrecipes story syndicated by AOL, reviewer Nicole McLaughlin gives the dessert a “12/10” and describes a thin top reminiscent of a chocolate meringue cookie with a lava-cake-like center. She says the combination with ice cream creates a “perfect bite” through hot and cold, crisp and creamy contrasts. Those are McLaughlin’s personal impressions, not a measured rating or a broader reader survey. The syndicated review also reports enthusiastic reader comments, including “best creation Ina has given this world” and “I need this biblically”; those quotations should likewise be read as examples, not representative audience research.
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Ingredients and equipment
Food Network lists six servings. Its ingredient quantities and equipment are more complete than the simplified list in the syndicated review:
- 1/2 pound (two sticks) unsalted butter, plus more for the dish
- Four extra-large eggs, at room temperature
- Two cups sugar
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from one vanilla bean
- One tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
You will also need an electric mixer fitted with a paddle attachment, a 2-quart oval baking dish measuring 9 by 12 by 2 inches, and a larger pan to hold the dish for its water bath. The dish dimensions and the water bath are part of the published method; the recipe does not establish that a different dish size or bake time gives the same result. Food Network’s full recipe provides the quantities and method.
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How to make the pudding
- Prepare the oven and dish. Heat the oven to 325°F. Lightly butter the specified 2-quart oval dish. Melt the butter and set it aside to cool.
- Aerate the eggs and sugar. With a paddle-fitted electric mixer, beat the room-temperature eggs and sugar on medium-high for 5 to 10 minutes, until very thick and light yellow.
- Combine the dry ingredients. Sift the cocoa powder and flour together.
- Finish the batter gently. Mix the vanilla seeds, optional framboise, and sifted dry ingredients into the egg mixture on low speed, just until combined. Slowly mix in the cooled melted butter.
- Set up the water bath. Put the filled baking dish inside a larger pan. Carefully add the hottest tap water to the larger pan until it reaches halfway up the sides of the dish.
- Bake for one hour. Bake at 325°F for exactly one hour, as directed by the recipe. A tester inserted two inches from the side should come out three-quarters clean; the center will look very under-baked.
- Cool and serve. Let the dessert cool, then serve it with vanilla ice cream.
What to watch for while it bakes
The recipe’s doneness check is deliberately taken near the edge, not in the middle: the tester goes two inches from the side and should emerge three-quarters clean. The center is expected to look very under-baked. Reading that instruction together with the stated one-hour bake and water bath helps avoid treating the soft center as a reason to keep baking until the whole dessert resembles a firm brownie.
The published method gives one dish size and one bake time. It does not provide tested substitutions, alternate bake times, storage guidance, nutrition information, or food-safety assurances. Keep to the stated setup if you want to follow Garten’s published version rather than assume an adaptation will behave the same way.
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Where the “Brownie Pudding” name comes from
The official recipe page calls the dessert “Baked Chocolate Pudding,” and the cookbook index calls it “Brownie Pudding.” The AOL-syndicated article says the recipe originated with Anna Pump, owner of Loaves and Fishes and author of The Loaves and Fishes Cookbook; that lineage is reported by that secondary article and is not independently established by the cited primary recipe and index pages.
Quick Recap
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