Decadent Skillet Brownie Pudding Recipe
If you dream of a dessert that’s part crispy, part gooey, delightfully rich, and not shy in the chocolate department, then Ina Garten’s Crispy-Gooey Brownie Pudding ng Is for Brownie-Lovers Who Want It All is your ultimate treat. Imagine the magic of a brownie’s crackled top colliding with the velvety depths of custardy pudding, all scooped straight from the skillet. This is the recipe to end all arguments over edge or center pieces: everyone wins, and every bite is an adventure in texture and flavor. Ready to bake your way to chocolate perfection?
Ingredients You’ll Need
Ingredients You’ll Need
The secret to this unforgettable dessert is its simplicity—just a handful of high-quality pantry staples. Each ingredient does some heavy lifting: the right cocoa means depth, a shower of sugar finesses the texture, and eggs bring everything luxuriously together. Here’s what you need and why you’ll want each item at its best.
- Unsalted butter: Melted butter adds richness and creates that essential fudgy interior.
- Large eggs: Beating the eggs is what creates the pudding’s signature rise and custardy texture.
- White sugar: Sugar not only sweetens but helps form the crackly, crispy top you’ll dream about.
- Dutch cocoa powder: For deep chocolate flavor and that beautiful color, Dutch-processed cocoa really sings here.
- All-purpose flour: Just enough to set the pudding structure without making it too cakey.
- Vanilla extract: Don’t skip this—vanilla rounds out and elevates the chocolate flavor beautifully.
- Coffee extract (optional): A dash deepens the chocolate notes without tasting like coffee.
- Vanilla ice cream for serving: Hot meets cold—this topping is a must for experiencing ng Is for Brownie-Lovers Who Want It All at its best.
How to Make Decadent Skillet Brownie Pudding Recipe
Step 1: Prep Your Skillet and Oven
Start by preheating your oven to 325 degrees F—temperature matters here to keep that gooey interior. Lightly butter a 9-inch skillet, which creates the ideal conditions for both crispy edges and a soft center. Trust me, the skillet is where all the magic happens.
Step 2: Melt the Butter
Gently melt the unsalted butter and set it aside to cool. Letting the butter cool down means it will blend seamlessly into the batter, ensuring you don’t scramble the eggs later. This step sets the foundation for that indulgent mouthfeel in your finished pudding.
Step 3: Sift Your Cocoa and Flour
Use a sifter or fine-mesh strainer to combine your Dutch cocoa powder and flour. Yes, sifting takes a minute, but it’s key for a perfectly smooth, clump-free batter—so every mouthful of ng Is for Brownie-Lovers Who Want It All tastes like chocolate heaven.
Step 4: Whip Eggs and Sugar Until Dreamy
In your mixer, beat the eggs and sugar together on medium-high speed for a solid 5 to 10 minutes—set a timer and don’t skimp here. The mixture should turn pale yellow and triple in volume, turning fluffy and almost mousse-like. This is what gives the pudding that fantastic lightness inside.
Step 5: Add Flavors and Dry Ingredients
With the mixer on low, sprinkle in the vanilla, coffee extract (if using), and the sifted cocoa-flour blend. Mix slowly until just combined to avoid losing any of that precious air you worked so hard to incorporate. This ensures the interior stays moist and custardy, a hallmark of ng Is for Brownie-Lovers Who Want It All.
Step 6: Pour in the Butter
Gently drizzle the cooled, melted butter into the batter. Mix on low again, only until everything is just combined. Over-mixing at this stage can deflate the batter or toughen the pudding, so err on the side of caution.
Step 7: Water Bath and Bake
Pour the batter into your prepared skillet. Place it inside a larger baking pan and pour in enough warm water to come halfway up the skillet’s sides—this gentle heat guarantees that simultaneously crisp top and gooey center that defines ng Is for Brownie-Lovers Who Want It All. Bake for 60 minutes.
Step 8: Cool and Serve
Don’t be alarmed if it looks under-baked in the middle when you first take it out—this is exactly right! Remove the skillet from the water bath and let it cool in the fridge, which helps set the structure while keeping that irresistible gooiness intact. Serve straight from the skillet with big scoops of vanilla ice cream.
How to Serve Decadent Skillet Brownie Pudding Recipe
Garnishes
A warm wedge of this pudding is best paired with cold, creamy vanilla ice cream. For something extra special, a dusting of powdered sugar, a drizzle of chocolate sauce, or even some toasted nuts adds just the right contrast to the fudgy decadence.
Side Dishes
All that richness pairs beautifully with something fresh and tangy. A bowl of macerated berries, a citrus fruit salad, or freshly brewed coffee helps balance ng Is for Brownie-Lovers Who Want It All, making every bite feel just right.
Creative Ways to Present
No need to unmold—just bring the skillet to the table and let your guests scoop their servings right from the center for a rustic, family-style dessert moment. Or, use a small ring mold to plate individual portions, then top each with ice cream and a chocolate shard for a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Cover the cooled skillet tightly with foil or plastic wrap and keep it in the refrigerator for up to four days. The pudding holds onto its fudgy texture and actually intensifies in flavor as it sits, making leftovers of ng Is for Brownie-Lovers Who Want It All a true joy.
Freezing
This pudding freezes beautifully! Cool completely, then wrap the skillet or individual pieces tightly in plastic wrap and foil. It will keep for up to three months. Thaw in the refrigerator overnight before reheating.
Reheating
To bring back that just-baked magic, warm individual servings in the microwave for 15 to 20 seconds, or reheat the skillet, covered with foil, in a 300 degree F oven until just heated through. The contrast of the warm pudding and cold ice cream is unbeatable.
FAQs
Do I have to use a skillet, or will another baking dish work?
While a 9-inch skillet is the classic way to get those crispy edges and gooey center, you can use any similar-sized, oven-safe baking dish. Just be sure to monitor the baking time, as glass or ceramic pans may heat differently.
What’s the best way to know it’s done if the center is supposed to look under-baked?
After 60 minutes, the edges should be set and pulling away from the pan, but the center will look jiggly and underdone. That’s your cue! This custardy softness is what sets ng Is for Brownie-Lovers Who Want It All apart.
Can I skip the coffee extract?
Absolutely! The coffee extract is optional, but highly recommended for intensifying the chocolate flavor. If you don’t have it, this recipe still shines as ng Is for Brownie-Lovers Who Want It All, thanks to the quality cocoa and real vanilla.
Can I use regular cocoa powder instead of Dutch-processed?
In a pinch, you can use regular cocoa powder, but Dutch-processed cocoa delivers a richer, smoother flavor and the deep color that makes this pudding look so luscious. For the most luxurious results, go for Dutch-processed if you can.
Is this dessert gluten-free?
As written, there’s a small amount of flour, but you can substitute a 1:1 gluten-free flour blend if needed. The texture remains pretty close, ensuring ng Is for Brownie-Lovers Who Want It All is still utterly decadent.
Final Thoughts
If you’re craving a show-stopping treat that marries everything you love about brownies and pudding, you simply have to try ng Is for Brownie-Lovers Who Want It All. With its blend of textures, soul-warming chocolate flavor, and crowd-pleasing style, this is one dessert you’ll want to make again and again—so gather your favorite people and dig in!
Print
Decadent Skillet Brownie Pudding Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Ina Garten’s Crispy-Gooey Brownie Pudding is a decadent dessert that combines the best of brownies and pudding in one delightful dish. Perfect for brownie lovers who want a gooey, chocolatey treat with a crispy top.
Ingredients
For the Brownie Pudding:
- 1 cup unsalted butter
- 4 large eggs
- 2 cups white sugar
- ¾ cup Dutch cocoa powder
- ½ cup all-purpose flour
- 3 teaspoons vanilla extract
- 2 teaspoons coffee extract (optional)
For Serving:
- Vanilla ice cream
Instructions
- Preheat the oven and prepare the skillet: Preheat the oven to 325 degrees F. Lightly butter a 9-inch skillet.
- Melt the butter: Melt the butter and set aside to cool.
- Sift the dry ingredients: Sift the cocoa powder and flour together and set aside.
- Beat eggs and sugar: In a mixer, beat the eggs and sugar until very thick and light yellow. Add vanilla, coffee extract, and the cocoa powder-flour mixture. Slowly mix in the cooled butter.
- Transfer to skillet: Pour the mixture into the skillet placed in a larger baking pan with water halfway up the side. Bake for 60 minutes.
- Cool and serve: Remove from the oven (it will look under-baked), cool in the fridge, and serve with vanilla ice cream.
Notes
- Whip the eggs and sugar for the full 10 minutes to achieve the desired texture.
- Remember to sift the flour and cocoa powder to avoid clumps in the pudding.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 135mg
Keywords: brownie pudding, chocolate dessert, Ina Garten recipe
