I Made Ina Garten’s Brownie Pudding Recipe and It’s Even Better Than You Can Imagine
This rich, chocolatey brownie pudding is steam-cooked in a pressure cooker for guaranteed moisture and depth. It delivers gooey texture and intense cocoa flavor, perfectly topped with vanilla ice cream.
Equipment
- 1 Pressure Cooker with sealing ring and float valve
Ingredients
Main Ingredients
- ½ pound unsalted butter (2 sticks), melted and cooled
- 4 large eggs
- 2 cups sugar
- ¾ cup all-purpose flour
- ½ cup good cocoa powder
- 1 teaspoon vanilla extract
- 1 vanilla bean seeds scraped
- salt Pinch
Instructions
Instructions
- Preheat your oven to 325°F even though you’ll be using a pressure cooker.
- Butter a 2-quart oval dish (about 9 by 12 inches) and set aside.
- Melt the butter and let it cool.
- In a large bowl, beat eggs and sugar on medium-high for 5–10 minutes until thick and pale yellow.
- Slow mixer to low; add vanilla extract, vanilla bean seeds, and cocoa powder. Mix until well combined.
- Add flour and salt. Stir just until combined.
- Slowly pour in the cooled melted butter and mix gently.
- Pour batter into the greased dish and place it in a larger pan.
- Pour hot tap water halfway up the side of the pudding dish (water bath).
- Steam-cook in a pressure cooker with the lid sealed and wait for the float valve to rise. Cook for 60 minutes.
- Perform a quick release and carefully lift out the dish. Serve warm.
Notes
Top with vanilla ice cream for an extra treat. Store leftovers in the fridge or freezer and reheat gently to maintain texture.