Recipe – Brownie Pudding

December 12, 2009

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I used to be a huge fan of making desserts but since it’s just Jeff and me (and Strider…but he can’t eat dessert!) I don’t end up baking that much anymore. We had guests over last week though and so I whipped up this Barefoot Contessa Brownie Pudding that I had seen on her show a few weeks ago…..YUM.

It’s crispy on top but deliciously caky and pudding like on the inside….totally delicious with a dollop of fresh whipped cream on top – decadent!

Cook Time – 30 Minutes
Yield – 6 Servings

1/2 lb (2 sticks) unsalted butter, plus extra for buttering the dish!
4 extra large eggs, at room temperature
2 c. sugar
3/4 c. good cocoa powder
1/2 c. A.P. Flour
Seeds scraped from 1 vanilla bean (or vanilla extract if you don’t have vanilla beans on hand)
1 T. Framboise liqueur (optional)
Heavy Cream

Preheat the oven to 325 F. Lightly butter a 9x12x2 inch oval pan. Melt the 1/2 lb. of butter and set aside to cool.

In the bowl of an electric mixer fitted with a 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, framboise, 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 until just 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 1 hour. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with fresh whipped cream.

Fresh Whipped Cream:
Add heavy cream to mixer, 2 T. sugar, and 1 t. vanilla extract and mix until soft peaks form!

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