Decadent and insanely delicious, this brownie pudding is heaven in dessert form. With a soft brownie top and a warm, molten chocolate pudding beneath, it’s the best of both worlds in every bite. This version is inspired by Ina Garten’s classic, but made gluten, dairy, and refined sugar-free, without sacrificing any of that rich, indulgent magic!
Ina Garten’s Brownie Pudding
When Ina Garten’s brownie pudding started going viral last week, I knew I had to put my own little spin on it! First of all… QUEEN. How did it take me 32 years to fully discover her? Proof that social media can be a beautiful thing sometimes.
This version swaps out a few traditional ingredients; no flour, no cane sugar, and no butter (unless you want to use it). Instead, we’re using almond flour, coconut oil, and coconut sugar for a dessert that’s just as rich and cozy, but a little more wholesome. It’s incredibly easy to make and perfect for when a serious chocolate craving hits. One important note: don’t skip the water bath! I know it’s tempting, but it’s the secret to that gooey, pudding-like magic underneath. Otherwise… brownies. Still good, but not this. I hope you love it!
Why you’ll love this recipe
Consider this your fair warning: I take zero responsibility once this dessert is involved. It’s ultra-rich, deeply decadent, and incredibly satisfying. It’s decadent enough that a small portion will do its job, yet so good it’s nearly impossible to stop at just one.
- This brownie pudding recipe happens to be gluten, dairy, and refined sugar-free!
- Made with just a few, wholesome ingredients.
- Comes together in 15 minutes.
- The perfect dessert for the holidays or get-together’s.
What is brownie pudding?
Brownie pudding is a warm, cozy dessert that’s the best of both worlds between a brownie and a chocolate pudding. As it bakes, the batter magically separates into two layers; a soft, fudgy brownie-like top and a rich, molten chocolate pudding or sauce underneath. This magic happens because the batter is baked in a water bath, which keeps the heat gentle and moist so the bottom stays gooey instead of fully setting. So it has that perfect crackly brownie top, as well. Pretty much, if you love an under-baked brownie or brownie batter, this is the recipe for you!
Recipe video
Ingredients you’ll need
*For a full list of ingredients and instructions please see recipe card below.
- Almond flour: Tiger nut flour can be used as a 1:1 substitute!
- Coconut sugar: You can also use regular organic granulated cane sugar. I have not tested this recipe with monk fruit and can’t say for sure if it’ll create the same texture.
- Coconut oil: You can also use grass-fed butter or dairy-free butter! If using coconut oil, i’d recommend refined coconut oil, as it doesn’t have a strong coconut flavor.
- Cacao powder: I love raw cacao powder for it’s antioxidant properties!
- Eggs: This brownie pudding hasn’t been tested without egg and I can’t say for sure how egg subs would work.
- Instant espresso: this is totally optional but I love the flavor it adds!
- Vanilla extract & sea salt
Steps to make brownie pudding
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the coconut oil or butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and coconut sugar on medium-high speed for 5 to 10 minutes, until very thick and lighter in color. Meanwhile, sift the cocoa powder, almond flour, instant espresso (if using), and salt together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla extract and the flour mixture. Mix just until combined. With mixer still on low, slowly pour in the cooled oil or butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough super hot tap water to the pan to come halfway up the side of the dish. Bake for 45 minutes for a molten pudding texture on the inside or 55 minutes for more of a gooey brownie consistency.
- Allow to cool and serve with vanilla ice cream and a sprinkle of flakey salt.
Recipe varitations
- Peppermint brownie pudding: Add 1/2-3/4 tsp peppermint extract to the batter prior to baking.
- Chocolate chip brownie pudding: Top the brownie with chocolate chips prior to baking.
- Walnut brownie pudding: add in chopped walnuts!
How to Store Chocolate Brownie Pudding
I’ve struggled having leftovers with this one right here, but if you do store it in the fridge for 3-4 days. I prefer eating it warm so I recommend warming up the portion you are eating, in the oven or microwave before eating.
Tips & Tricks
- Be sure to whip your eggs and sugar together for the full 10 minutes! Don’t skimp on the time. It should look nice and fluffy and pale yellow.
- Do I have to do a water bath? Yes! A water bath helps add moisture in the oven which helps when baking things with a delicate texture. This helps prevents cracking and gives a smooth, uniformly baked pudding. If you skip this step, you’ll turn out with something more like brownies.
- You actually need to sift your flour and cocoa powder. I tend to always skip this step, but it’s really important to make sure there’s no lumps and bumps!
More healthy dessert recipes to try
- Cinnamon roll stuffed cookies
- Banana pudding stuffed cookies
- Caramel pecan cookie skillet
- Chai Whipped honey
- No-bake brownies with chocolate ganache
- Caramel pecan cookies
- 6 Ingredient Snicker cookies
- Apple crumble cheesecake
- Gluten-free Monster Cookies
If you make this, please leave a review and rating below letting me know how you liked it! This helps my little business thrive & continue providing free recipes! It means so much to me!
Brownie Pudding (Gluten & Dairy-free)
Ingredients
- 1/4 cup Almond flour
- 1/4 cup + 2 tbsp Cacao powder
- 2 Eggs, room temp
- 1 cup Coconut sugar
- 1/2 cup Coconut oil, grass fed butter, or dairy-free butter
- 1 tsp Vanilla extract
- 1-2 tsp instant espresso (optional)
- 1/2 tsp Sea salt
For topping
- flakey sea salt, vanilla ice cream, or coconut whipped topping/whipped cream
Instructions
- Preheat oven to 325F. Lightly grease/butter a 1-quart baking dish.
- Melt the coconut oil or butter and set aside to cool.In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and coconut sugar on medium-high speed for 5 to 10 minutes, until very thick and lighter in color.
- Meanwhile, sift the cocoa powder, instant espresso (if using), sea salt, and almond flour together and set aside. When the egg and coconut sugar mixture is ready, reduce the speed to low and add the vanilla extract and the flour mixture. Mix just until combined.
- With mixer still on low, slowly pour in the cooled oil or butter and mix again just until combined. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add super hot tap water to the pan to come halfway up the side of the dish. (Do not skip this!)
- Bake for 45 minutes for a molten pudding-like inside. The edges should be firm. If you want a gooey brownie consistency, bake for 55 minutes.
- Allow to cool and serve with flakey sea salt, vanilla ice cream, or whipped cream!
