Brownie Pudding

An underdone brownie.  Words cannot describe.

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

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.

 

 

 

 

 

 

{Get Your Chocolate Fix On}

Gooey-Chocolatey-Warm-Goodness!

 

Enjoy!

 

Happy Eating!

Parmesan Garlic Bread

Let’s face it: there are some things in life that just make life better.

Like that new movie you've been waiting to come out, a fresh glass of lemonade, pumpkin spice lattes (my personal favorite) or the sound of baby’s laugh.

Is spaghetti with meat sauce really spaghetti without some tasty garlic bread?  Is chowder truly enjoyable without a slice or two of crunchy garlic bread to help sop up the sauce?

Not in my book, it isn’t.

 You can probably imagine we eat a lot of garlic bread in our home.  ‘Cuz we eat a lot of everything in our home — and garlic bread just makes it better.

 

Plus, delicious, homemade garlic bread is incredibly easy to make.  Trust me, I’ve made my fair share of the stuff.   This recipe makes golden and crunchy garlic bread with a slightly chewy and delicate center.  Oh — and the combination of the garlic, parmesan, butter and parsley is so yummy.

 

Use this homemade garlic bread to compliment your next meal, whether it’s pasta, salad, chowder, soup or even to use as the bread for a sandwich. (totally delicious)  You can also cut it up and make into croutons.  So many options!

Homemade Garlic Bread

6 large cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 loaf fresh bread (ciabatta, french, baguette, sourdough), cut lengthwise
6 tbsp. unsalted butter, softened
1/4 cup Parmesan cheese, grated (plus more to sprinkle on top if desired)

Directions

Preheat your oven broiler on the Low setting.

In a small mixing bowl, combine all the ingredients except for the bread to make a paste/spread (you can also use a food processor if you’d prefer).  Using a flat knife or spoon, spread the butter mixture evenly over the non-crusted portion of the bread. Sprinkle with additional grated parmesan if desired.

Set both sides of the bread, spread-side up, on a baking sheet lined with aluminum foil and place in the center of the oven under the broiler until the butter is melted and the top starts to becomes golden brown, about 3-5 minutes. Take care to pay attention to the bread so it does not burn — it can cook quickly under the broiler.

Once golden, remove from the broiler and set on a cutting board. Allow to cool for 2-3 minutes in order to handle. Using a serrated bread knife, cut the bread into portions and serve.