life with tuyen

Cookie butter version of ina Garten’s viral brownie pudding!

So…. Ina Garten’s brownie pudding is all I’ve been thinking about these past few days. I’ve made her original version and although I do love Ina, I found it to be overly sweet 😦 However, as a non chocolate lover it only seemed appropriate to make a non chocolate version. I was imagining ways I would be able to eat raw chocolate chip cookie dough. My version features a well balanced pudding featuring salt and brown butter to bring together a warmer, nuttier flavor profile.

Cookie Butter (Brownie Inspired) Pudding ft. brown butter

Personal version:

• /4 c butter (~50g)
• 1 tbsp water (~15g)
• 1 large egg, room temp (~50g without shell)
• 1/4 c white sugar (~50g)
• 2 tbsp flour (~15g)
• 2 tbsp cookie butter (~32g)
• 1/3 tsp salt (~2g)
• vanilla extract to your hearts desires

small batch version:

• 1/2 c butter (~100g)
• 2 tbsp water (~30g)
• 2 large eggs, room temp (~100g without shells)
• 1/2 c white sugar (~100g)
• 4 tbsp flour (~30g)
• 4 tbsp cookie butter (~64g)
• 2/3 tsp salt (~4g)
• vanilla extract to your hearts desires

• In a small saucepan, brown your butter. If this is your first time browning butter, PLS go watch a youtube tutorial lol ❤ don’t come at me !!**
• After a few minutes of your brown butter being off the heat, add in the 1 tbsp of water**
• In a separate bowl, beat together your egg and white sugar for ~5 to 10 minutes until pale and fluffy then add in your vanilla and salt
• Sift in your flour and gently fold until just combined
• At this point, your brown butter should still be very warm (but not hot), add in your cookie butter and mix until well combined
• Pour your cookie butter mixture into your batter and fold until everything is combined
• Pour your batter into a ramekin(s) and place in a water bath
• Bake in your preheated oven at 325 for 30 to 40 minutes**

Let it cool for 15 minutes before digging in and getting your crackly top.

Notes:

• Making brown butter: cut your butter into cubes (this will help make the browning easier) and place in a small pot over medium low heat, stirring constantly. A few minutes after it’s melted, it’ll begin to bubble after a few minutes, keep on stirring. Continuously stir and check to see if the butter solids have began to brown. If this is your first time browning butter, PLS GO watch a youtube tutorial lol ❤ don’t come at me !!
• brown butter and water: butter, in its natural state, is made up of fat and water. when you brown butter, you’re evaporating all of its water and only leaving fat. this is why in order to accurately replace butter for brown butter, we must manually add back some of that water 🙂
• the secret to getting an extra crackly top is 1) make your your egg and sugar mixture are super flufy and 2) add your butter while it’s still warm into into your batter!! if it’s cooled too much, just slightly reheat your melted butter over the stove or microwave right before adding it in. it took me a few times to figure this out lol.
• salt: salted butter for this is a game changer, it balances out the flavors so much better but if you don’t have it on hand just add in a tiny bit more salt in your batter
• Baking time: baking time is a bit trickyyy depending on what you prefer. If you want the more molten, raw batter vibes you can take it out at around ~30 minutes for the personal version or ~45 minutes for the small batch version. If you want it more brownie like, you can add an additional 10 minutes for each. play around with it!
• personal: using 1 ramekin – 30 minutes for molten, ~40 minutes for solid brownie. if you split into 2 ramekins – 2oish minutes for molten or 30 minutes for solid brownie.

love,

tuyen 🍓