Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Blondie Pudding
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 564
- Total Fat
- 35 g
- Saturated Fat
- 17 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 8 g
- Cholesterol
- 155 mg
- Sodium
- 304 mg
Inspired by Ina Garten’s viral brownie pudding, this blondie‑style riff trades chocolate for buttery, brown‑sugar decadence but still delivers the same spoon‑ready comfort. Whipping the eggs and sugar until pale gives the pudding lightness, and cooking it in a gentle water bath keeps the center irresistibly gooey. Serve it warm with a hint of flaky salt on top and vanilla ice cream melting into every bite for a dessert that feels both nostalgic and nicely original.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 564
- Total Fat
- 35 g
- Saturated Fat
- 17 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 8 g
- Cholesterol
- 155 mg
- Sodium
- 304 mg
Ingredients
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Directions
- Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter a 9-by-13-inch baking dish.
- Melt the 2 sticks butter and set aside to cool to room temperature. Whisk together the flour and salt in a small bowl and set aside. In another small bowl, combine the walnuts, chocolate chips and butterscotch chips.
- Combine the eggs, granulated sugar and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until thickened and light yellow, 7 to 10 minutes. Beat in the vanilla. Reduce the speed to low and add the flour mixture, mixing just to combine. With the mixer still on low, slowly pour in the cooled butter and mix until just incorporated. Turn the mixer off.
- Set aside 1/3 cup of the walnut-and-chip mixture. Using a rubber spatula, gently fold the remaining walnut mixture into the batter. Pour the batter into the prepared baking dish and spread evenly. Top with the reserved walnut mixture and sprinkle with flaky salt.
- Place the baking dish into a larger roasting pan and pour enough boiling water into the roasting pan to come halfway up the sides of the dish. Carefully transfer to the center of the oven and bake until the top is set but the center is still very soft, about 1 hour.
- Carefully remove the baking dish from the water bath and let cool on a rack for 30 minutes. Serve warm with vanilla ice cream. We recommend you enjoy it freshly baked, although leftovers can be refrigerated for up to 4 days.
