Smoky Honey Habanero Brownie Pudding
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Modern American
Prep Time
10 minutes
Cook Time
60 minutes
If Ina Garten were making dessert for Jeffrey Garten(she already did) on a quiet night in, this would still be warm when it hit the table.
Deep chocolate, molten center, vanilla ice cream melting into the edges—finished with a whisper of smoky honey heat because even comfort deserves a little danger.
Chef Christian Gill courtesy of Ina Garten
Ingredients
- ½ lb (2 sticks) unsalted butter, plus more for greasing
- 4 extra-large eggs, room temperature
- 2 cups sugar
- ¾ cup good-quality cocoa powder
- ½ cup all-purpose flour
-
1 Tbsp Smoky Honey Habanero
- Seeds from 1 vanilla bean
- 1 Tbsp framboise liqueur (optional)
- Vanilla ice cream, for serving
Directions
Preheat oven to 325°F.
Butter a 2-quart (9×12×2-inch) baking dish.
- Melt butter and set aside to cool slightly.
In a stand mixer fitted with the paddle, beat eggs and sugar on medium-high for 5–10 minutes, until very thick, pale, and ribbony.
Sift together cocoa powder, flour, and Smoky Honey Habanero. Set aside.
Reduce mixer speed to low.
- Add vanilla bean seeds and framboise (if using).
Add dry ingredients and mix just until combined.
- With mixer still on low, slowly stream in the cooled butter. Mix only until smooth.
- Pour batter into prepared dish.
- Place dish inside a larger roasting pan.
Carefully add hot tap water to the pan until it reaches halfway up the sides of the baking dish.
Bake exactly 1 hour.
A tester inserted about 2 inches from the edge should come out mostly clean.
The center will look very underbaked—that’s the point.
- Let cool slightly.
Spoon warm pudding into bowls and finish with vanilla ice cream and a light sprinkle of Smoky Honey Habanero.
Recipe Video
Recipe Note
This dessert lives somewhere between brownie and pudding—and refuses to choose sides.
