Warm brownie pudding flanked with fresh strawberries

Brownie Pudding

This dessert served as the Yang to a dinner party with the founders of Keep Austin Weird Homes that began with a lot of Yin:  Kale Salad with Apples and Carrots; Sauteed Zucchini, Onions, Mushrooms and Peppers; Baked Salmon. And then the health gauntlet careened out of sight as a no-holes barred combination of butter, eggs, sugar and cocoa entered the scene. This is the dessert that Ina Garten serves to her husband every Valentines Day, and so other than the omission of the optional framboise, I was not inclined to change a thing.


  • 2 sticks unsalted butter
  • 2 cups sugar
  • 4 extra large eggs at room temperature
  • 3/4 cup cocoa powder
  • 1/2 cup flour
  • 1 tsp. vanilla
  • Strawberries for serving


  • Preheat oven to 325. Melt 2 sticks of butter and set aside to cool.
  • Beat the eggs and sugar on a medium high speed for 5 minutes.
  • Sift together flour and cocoa. With the beater on low, add the dry ingredients and beat until just combined. Add cooled butter and vanilla, mixing again until just combined. 
  • Pour the brownie mixture into a 2 quart baking dish coated with butter or non-stick cooking spray Insert the baking dish into a larger baking pan and fill the baking pan with enough hot tap water to come halfway up the sides of the brownie pan.
  • Cook at 325 for one hour.

Serve with fresh strawberries.