Ina’s Small Batch Brownie Pudding – Made VEGAN!
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This molten small batch brownie pudding is a riff off of Ina Garten’s famous brownie pudding!! Except this one is made entirely without eggs and dairy (and it’s actually naturally gluten-free too!). SO easy, and the perfect shareable dessert for just two!
Ina Garten’s viral brownie pudding- but make it small batch and vegan!
With everyone talking about Ina Garten’s famous brownie pudding recipe, I just had to give it a go with my own spin on it.
Of course, though Ina is very much my inspiration for the feel and essence of the recipes I make, her recipes aren’t traditionally vegan. Meaning, that brownie pudding, though gorgeous, silky, and richly decadent, is also not vegan.
So I got creative…riffing off of her recipe with my own vegan ingredients (don’t worry, I kept it SUPER simple with only 6 total ingredients!!) and made it small batch so that you have enough to just share between you and a loved one 🙂
Because sharing is caring!! Especially when that recipe is made entirely egg-free and dairy-free, keeping our animal friends in mind 😉
The result is a small brownie pudding that is just as pudding like, decadent, and fudgy as our Barefoot Contessa Queen’s, but just enough to share while also being secretly vegan. I kid you not, miracles really do exist!!
Simple ingredients:
Now, if you’re a traditional baker, some of the ingredients may seem odd, while others are super familiar. The good news is that you only need 6 total ingredients, so let’s get into it:
Vegan butter: You can actually substitute in a neutral oil, like olive oil or avocado oil here. Vegan butter is a bit difficult to find all of the sudden, so I recommend Violife or Plant Crock if you can. But I am working on developing my own vegan butter, so stay tuned.
Chocolate: I like a dark chocolate for this- bittersweet or semi-bittersweet chocolate chips also work here. Enjoy Life has great vegan chocolate options, but if you’d like bar chocolate, I recommend Endangered Species or Alter Eco! Just read the ingredients to make sure your selected flavor is fully vegan.
Dutch process cocoa powder: For a puffier brownie pudding, you can use all-natural, but Dutch-process is going to help us achieve that fudgy pudding-like texture.
Chickpea flour: This one may not be as common, but it’s really worth it for this recipe (and can be used in other recipes, like this chickpea scramble, vegan lemon curd, and this flourless chocolate cake!). If you really don’t want to purchase chickpea flour, no worries- this will work with all-purpose flour and gluten-free 1:1 baking flour. Just note that using all-purpose flour will NOT make this brownie pudding gluten free anymore!
Aquafaba: This is the liquid from your chickpea jar! This will basically act as our “egg white,” which Ina uses in her traditional brownie pudding recipe. But you can also use soy milk or almond milk. The aquafaba achieves a slightly better crinkle top, but no difference in flavor for any of these.
Sugar: You can actually use coconut sugar or granulated maple sugar here if you’d like refined sugar free! But regular granulated sugar will work beautifully here, and it’s what I use most often. Just please do NOT reduce the AMOUNT of sugar in this brownie pudding. It will drastically alter texture, appearance, and flavor results.
My best tips for this brownie pudding:
For a crinkle top: Make sure to fully dissolve the sugar into the aquafaba. While Ina Garten’s brownie pudding has more of a hard crust on top rather than a crinkle top, I personally think it’s more brownie-like with a crinkle top. So dissolve the sugar with a hand mixer will help ensure that happens!
Slightly underbaked is preferred: Only bake for 40 minutes if you know your oven runs a bit cooler than the set temperature. We do want this brownie pudding to feel pudding-like and fudgy!
Use any small dish: You can even divide the vegan brownie pudding batter into individual ramekins for smaller, more personalized servings!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Ina’s Small Batch Brownie Pudding – Made VEGAN!
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 2-4 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This molten small batch brownie pudding is a riff off of Ina Garten’s famous brownie pudding!! Except this one is made entirely without eggs and dairy (and it’s actually naturally gluten-free too!). SO easy, and the perfect shareable dessert for just two!
Ingredients
- 4 1/2 ounces (128 g) fine-quality vegan chocolate or vegan chocolate chips
- 9 tbsp (126 g) salted vegan butter
- 1/2 cup (60 g) chickpea flour*
- 3/4 cup (150 g) organic granulated sugar or coconut sugar
- 1/3 cup (90 ml) aquafaba*
- 1/3 cup (38 g) high quality cocoa powder plus additional for sprinkling
- 1/4 tsp sea salt
- 1 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F, and line a small casserole dish (about 7×9″) or pan with cooking oil.
- Melt: In a microwave safe large cup or small bowl, heat the vegan butter until melted and hot. You can do this in the microwave or heat it in a small saucepan on the stove top. Add in the chocolate and mix until completely melted. Stir in the cocoa powder, then set aside.
- Cream: In a large bowl and using a hand mixer, cream together the aquafaba and granulated sugar until thick ribbons start to form, about 3-4 minutes. Pour in the melted chocolate butter mixture, sea salt, and vanilla, and mix again until combined. Then add in the chickpea flour, and mix on low speed until the flour mixture is completely combined.
- Bake: Pour the batter into your prepared dish, and place the casserole dish into the oven to bake for 35-40 minutes, or until the top of the cake is JUST set and it looks almost like brownies on top. It will still wiggle a bit, and that’s okay.
- Serve: Serve warm after cooling a few minutes and top with vegan vanilla ice cream. Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
Chickpea flour: I personally recommend chickpea flour over all-purpose or gluten-free 1:1 baking flour. While all three options will work, chickpea flour will give this brownie pudding just a touch more structure and a better crinkle top.
Aquafaba: This is chickpea brine (the liquid from your chickpea can or jar!). You can also substitute in soy milk or almond milk instead.
If you can’t find chickpea flour can you sub with oat or almond?
Yes, you can do either! Since it’s more of a pudding, it’s okay for it to be more molten rather than structured!
Mine over baked in the oven, but it was still delicious with the perfect amount of sweetness. I’ll definitely be using this as a brownie recipe in the future!
Oh I’m so happy you loved it!! Enjoy!!!
I followed exact recipe snd they did not turn out. Not sure why. I did use oil as you said that is ok.
Oh I’m so sorry!! Okay let’s see- what about it didn’t turn out? Texture? Look? Taste? If you can describe a bit more, I can try to further pinpoint where there may have been an error- it does prefer to be on the under-baked side, and I can specify that more clearly!