Brownie Pudding (Ina Garten Viral Recipe)
If you can’t decide between brownies and pudding, this recipe gives you both! Ultra-rich, fudgy, and gooey—think crackly top with a molten center. Unlike other recipes, this brownie pudding uses browned butter and coconut sugar for a deep, caramelized flavor, and it’s naturally gluten-free by design.
Why You’ll Love This Recipe
- Ultra-rich, cozy comfort – It has that warm, fudgy brownie center with a soft, pudding-like texture that feels indulgent and nostalgic
- Easy, no-fuss dessert – Simple ingredients and minimal prep make it perfect for weeknights or last-minute gatherings
- Healthier than it tastes – Made with better-for-you ingredients so you can enjoy a decadent dessert without the guilt
- Crowd-pleasing + versatile – Serve it warm on its own or topped with dairy-free ice cream, berries, or whipped coconut cream
- Perfect for chocolate lovers – Deep chocolate flavor in every bite, ideal for anyone craving a truly satisfying dessert
What You’ll Need
2 sticks grass fed butter
2 cups coconut sugar
4 eggs
½ cup gluten free flour
¾ cup dark cocoa powder
1 tsp vanilla extract
Step-by-Step Instructions
First, preheat your oven to 325 degrees Fahrenheit. Brown the butter. Add the 2 sticks of butter to a medium skillet over low medium heat. Stir consistently until butter has turned golden brown. Do not let it burn. Remove from heat.
In a large mixing bowl, add the coconut sugar and eggs. Use an electric hand mixer to whip the mixture for 5 to 7 minutes, until very light and fluffy.
Then, add in the browned butter (scrape the brown bits into the batter), gluten free flour, cocoa powder, and vanilla. Stir to combine.
Pour this mixture into a greased 9×12 pan. Place this pan inside of a larger rimmed dish. Pour hot water around the edges of the pan so it comes halfway up the side of the brownie pan.
Bake for 55 minutes. The middle will look very gooey.
Finally, serve!
Texture Control Graph: How Bake Time Affects Your Brownie Pudding
This graph shows the relationship between bake time and center texture, which most recipes never explain.
| Bake Time | Center Texture | Spoonability | Visual Cue |
|---|---|---|---|
| 45 minutes | Very molten | Extremely soft | Center looks glossy and loose |
| 50 minutes | Pudding-like | Ideal | Center jiggles, edges set |
| 55 minutes | Fudgy pudding | Slightly thicker | Center jiggles lightly |
| 60 minutes | Soft brownie | Less gooey | Center barely moves |
| 65+ minutes | Cakey | Firm | Fully set, no jiggle |
Best target: 50 to 55 minutes for true brownie pudding texture.
Troubleshooting Using Texture Signals
| Problem | Likely Cause | Fix |
|---|---|---|
| Too cakey | Overbaked | Reduce bake time by 5–10 minutes |
| Too loose | Underbaked | Add 5 minutes and recheck |
| Dry edges | No water bath | Always use water bath |
| No crackly top | Eggs not whipped enough | Beat eggs and sugar longer |
Tips and Adaptations
Dairy-Free: Substitute grass-fed butter with vegan butter
Nutty Variation: Fold in 1 cup chopped nuts before baking
Extra Chocolatey: Add 1 cup dark chocolate chunks
Storage & Freezing
Store in airtight container at room temp for up to 4 days
For longer storage, refrigerate up to 1 week
Freeze individual bars up to 2 months—thaw at room temp
Frequently Asked Questions (FAQs)
A tester inserted 2″ from the edge should come out mostly clean, and the center will jiggle slightly.
Yes, cool completely, cover, and reheat gently before serving.
You can, but your center won’t be as pudding-like and may be set too firm.
Cover and refrigerate up to 4 days. Reheat before serving to enjoy that gooey center.
You May Also Like
If you make this famous Ina Garten brownie pudding recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more sweet treats, check out these Dessert Recipes.
Get the Recipe: Brownie Pudding
Ingredients
- 2 sticks grass fed butter
- 2 cups coconut sugar
- 4 eggs
- ½ cup gluten free flour
- ¾ cup dark cocoa powder
- 1 tsp vanilla extract
Instructions
- First, preheat your oven to 325 degrees Fahrenheit. Brown the butter. Add the 2 sticks of butter to a medium skillet over low medium heat. Stir consistently until butter has turned golden brown. Do not let it burn. Remove from heat.
- In a large mixing bowl, add the coconut sugar and eggs. Use an electric hand mixer to whip the mixture for 5 to 7 minutes, until very light and fluffy.
- Then, add in the browned butter (scrape the brown bits into the batter), gluten free flour, cocoa powder, and vanilla. Stir to combine.
- Pour this mixture into a greased 9×12 pan. Place this pan inside of a larger rimmed dish. Pour hot water around the edges of the pan so it comes halfway up the side of the brownie pan.
- Bake for 55 minutes. The middle will look very gooey.
- Finally, serve!
Notes
- If you are not gluten free, feel free to use all purpose flour.
- Browned butter adds a deeper flavor to these brownies. If desired, you can use regular melted butter.
- These brownies will be very gooey!
- Store any leftovers in an airtight container for up to 4 days at room temperature.