Viral Ina Garten Fudgy Brownie Pudding Gluten Free
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.
Ingredients
- 1 cup salted butter melted and cooled, plus extra for greasing
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract or seeds from 1 vanilla bean
- 2 cups granulated sugar or granulated monk fruit, see note below
- ¾ cup good unsweetened cocoa powder
- ½ cup gluten-free all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon raspberry liqueur optional, like Chambord or Framboise
- Vanilla ice cream for serving
Instructions
- 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.
Notes
Want a single serve version? See instructions in the post!
Expert Tips & Tricks
- Don’t skip the water bath it helps the center stay molten while the edges set.
- Whip the eggs longer than feels normal. This is the key to getting that signature crispy top and pudding-like center.
- Use good cocoa powder. With so few ingredients, quality matters.
- Make sure your butter cools fully. If it’s even slightly warm, it can deflate the whipped egg mixture and prevent that perfect gooey center.
- Use room-temperature eggs. Cold eggs won’t whip up into the thick, pale mixture that gives this dessert its structure.
- Don’t overmix once the dry ingredients go in. A few streaks are better than a dense, cakey texture. Mix just until everything looks incorporated.
- Bake it on the middle rack. Too close to the bottom and the water bath can overheat; too high and the top can overbrown before the center sets.
- Know what “done” looks like. The center should jiggle — if it looks fully set, you’ve gone too far and the pudding will lose its molten texture.
- Let it rest before serving. Those 10–15 minutes help the pudding settle just enough while staying warm and spoonable.
- Scoop, don’t slice. Treat it like a warm pudding, not a brownie. Digging in with a large spoon keeps that molten center intact.
- Refined sugar free option. I tested this recipe using granulated monk fruit sweetener to experiment with a refined sugar free version. It works well but it needs a little more time to set than white cane sugar. I recommend putting it in the fridge for 10 minutes or so after allowing the pudding to come to room temp for best results.
Storage & Make Ahead Instructions
Store leftovers (if you have them!) in an airtight container in the fridge for up to 3 days. Reheat in the oven at low heat to revive the pudding texture. You can bake it up to a few hours in advance. Rewarm ge Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!