For Chocolate Lovers Only: Brownie Pudding

Taste:  ****
Difficulty: Easy
Cleanup: Moderate

As I mentioned in my other posts this weekend, my in-laws were visiting.  Peter has a serious sweet tooth so I always like to make him special desserts.

I wanted to make a super flavorful but easy dessert since I was cooking a big meal.  I turned to the Barefoot Contessa for ideas.  This brownie pudding caught my eye because I basically had all of the ingredients in my pantry.

I made a couple of modifications – I didn’t have a vanilla bean so I used 1 teaspoon of good quality vanilla extract.  I also used Kahula instead of Chambord because one of the reviewers mentioned that they had made the substitution.

The pudding was decadent — very rich!  It paired beautifully with some vanilla Berkshire Ice Cream.  Based on the seconds Tim and Peter had, I think the dessert was a hit!

Brownie Pudding
Barefoot Contessa

• 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 framboise liqueur, optional
• Vanilla ice cream, for serving

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 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 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.

Serves 6.