Viral Ina Garten Fudgy Brownie Pudding Gluten Free
Serves 6
10 mins prep
60 mins cook
70 mins total
Inspired by Ina Garten’s viral brownie pudding, this gluten-free version delivers the same crispy top and molten center you know and love without any tricky swaps. Serve it warm with vanilla ice cream and prepare for instant dessert bliss.
0 servings
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Preheat your oven. Preheat to 325°F and generously butter a 2-quart oval or rectangular baking dish; set aside.
Melt the butter. Melt 1 cup unsalted butter in a small saucepan over low heat or in the microwave, then let it cool completely to room temperature.
Whip the eggs & sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the large eggs, sugar, and vanilla on medium-high speed for 5 to10 minutes until very thick, pale yellow, and fluffy.
Mix the dry ingredients. Sift together the good cocoa powder, gluten-free flour, and salt, then add to the egg mixture on low speed just until combined.
Add flavor & butter. Add the raspberry liqueur (if using), then slowly pour in the cooled melted butter with the mixer on low speed and mix until smooth.
Prepare the water bath. Pour the batter into your prepared dish, nestle it inside a larger baking pan, and carefully pour hot tap water around it until it reaches halfway up the side of the dish.
Bake. Bake for 55–60 minutes until the edges are set and slightly pulling away while the center remains jiggly; a cake tester should come out very moist.
Cool & serve. Let the pudding rest for 10–15 minutes, then scoop into bowls and serve warm with vanilla ice cream.
