Brownie pudding
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Brownie pudding
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
- 2 tsp vanilla extract
- Vanilla ice cream, for serving
A few notes on making this:
- This is the perfect dessert to make when you need something quickly with simple ingredients you most likely have on hand.
- This is baked in what’s called a Bain Marie—the baked item simmers in a water bath in the oven. This ensures a slow and even bake with a gooey center in the brownie.
Directions:
- Preheat the oven to 325 degrees F. 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 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 to make a Bain Marie—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.
