If you secretly take your brownies out a weee-bit early every time just so that oops you need a spoon to eat the center piece, then we are soul mates.
And as your soul mate, I share with you today… Brownie Pudding.
Brownie Pudding, when baked properly, has a brownie top with gooey bottom. That’s right, we can bring our dark-closet secret of intentionally under-cooking brownies out into the glorious, mainstream light with a brownie that is supposed to be so gooey you can’t even cut it. It’s supposed to be eaten with a spoon. It’s supposed to be baking in your oven right now.
This recipe came from one of my favorite Chefs Ina Garten. When I watched an episode of Barefoot Contessa...I couldn't stop salivating.
Ingredients:
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon Bailey's Liquor, optional
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon Bailey's Liquor, optional
Directions:
Preheat the oven to 325° . Lightly butter a 2-quart (9 by 12
by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside
to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, Bailey's, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled 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 of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, Bailey's, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled 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 of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.
{Get Your Chocolate Fix On}
Gooey-Chocolatey-Warm-Goodness!
Enjoy!
Happy Eating!
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