Rebake Ina Garten’s BROWNIE PUDDING!

Preheat the oven to 160-170 degrees Celsius.

In a mixing bowl, crack 3 large eggs.

Add 1 cup of granulated sugar, 1/2 teaspoon of salt, and 1 teaspoon of vanilla extract to the eggs.

Mix the ingredients on low speed for 10 minutes until the sugar is dissolved and the mixture is shiny.

In a separate bowl, sift together 1/2 cup of all-purpose flour, 1/2 cup of cocoa powder, and 1 tablespoon of instant espresso powder.

Gently fold the dry ingredients into the egg mixture using a spatula.

Add 1/2 cup of unsalted melted butter (cooled) to the mixture and combine until smooth.

Prepare ramekins by greasing them with a thin layer of butter.

Place the ramekins in a larger baking dish and fill the dish with water halfway up the sides of the ramekins to create a water bath.

Pour the brownie pudding mixture into the ramekins, optionally adding dark chocolate in the center before covering with more batter.

Bake in the preheated oven for 1 hour, ensuring the water bath remains at half height during baking.

Remove from the oven and let cool slightly before serving.

Equipment Needed

Spice Level:

Dietary

Allergens