Brownie Pudding

I said my last post was the last in my “What I Made for Yule Dinner” series.  I didn’t say the last in my “What I Made for Yule Dinner and Dessert” series.  Sometimes, dessert can be the best part of the meal. Even though we were all too stuffed to even touch dessert, dessert was made.  In the form of Ina Garten’s brownie pudding.  I assure you, no holiday is complete in this house without a touch of the Barefoot Contessa.  Said dessert was fantastic when consumed (NOT in its entirety), after a thirteen hour work day.

I love that this is a cross between a brownie and a pudding.  It looks like a chocolate cake, tastes like a brownie and surprises you with a gooey, delicious pudding underneath that brownie layer.  It’s simple to make and has few ingredients.  It does involve a water bath, but don’t be afraid.  It also ties up your oven for an hour, so be prepared.

DSC_0261

Brownie Pudding

Ingredients:

  • 1/2 lb. (2 sticks) butter, plus extra for buttering the dish
  • 4 extra-large eggs, at room temperature
  • 2 C. sugar
  • 3/4 C. cocoa powder
  • 1/2 C. all-purpose flour
  • seeds scraped from one vanilla bean
  • 1 Tbs. framboise liqueur, optional

Directions:

Preheat the oven to 325 degrees.

Butter a 9 by 12 by 2 inch (2 quart) baking dish.

Melt the 1/2 lb. butter and set aside to cool.

In the bowl of a stand 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.

Sift the flour and cocoa powder together and set aside.

When the egg and sugar mixture is ready, reduce the mixer speed to low.  Add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture.  Mix just until combined.

With the mixer still on low, slowly add the cooled butter and mix just until combined.

Pour the batter into the prepared baking dish.  Put the baking dish into a larger baking pan (such as a roasting pan).  Pour the hottest tap water you have into the larger pan, until it comes halfway up the sides of the baking dish.

Bake for 1 hour.  A toothpick inserted 2 inches away from the edge will come out 3/4 clean, and the center will appear under-baked.

Allow to cool and serve with vanilla ice cream.

Source: Barefoot Contessa Back to Basics by Ina Garten

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