I Made Ina Garten’s Brownie Pudding Recipe and It’s Even Better Than You Can Imagine
This chocolate brownie pudding, made in a pressure cooker, is incredibly moist, rich, and packed with deep chocolate flavor balanced by vanilla. It’s the ultimate dessert comfort food.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ pound Unsalted butter 2 sticks, melted
- 4 Eggs extra-large, beaten
- 2 cups Sugar
- ¾ cup Dutch-processed cocoa powder
- ½ cup All-purpose flour
- 1 Vanilla bean seeds scraped
- 1 tablespoon Vanilla extract
- Vanilla ice cream for serving, optional
Instructions
Instructions
- Melt your butter and let it cool while you beat your eggs and sugar until thick and pale, about 5 to 10 minutes.
- Add vanilla bean seeds and vanilla extract, then mix in cocoa powder until well combined.
- Lower mixer speed and fold in the flour and melted butter until just combined.
- Pour batter into a well-greased 2-quart oval baking dish.
- Place dish in a larger pan that fits inside the pressure cooker. Add hot water up halfway on the baking dish sides.
- Close lid and seal pressure cooker. Cook at high pressure for 60 minutes.
- Perform natural pressure release when cooking is finished.
- Open lid and let pudding cool slightly.
- Serve warm topped with a scoop of vanilla ice cream if desired.
- Store leftovers in an airtight container in fridge for up to 5 days.
Notes
Works great portioned into ramekins for individual servings. Allow extra cook time if doubling recipe.