Inspired by Family

brave moms. strong families.

dessert

Baked Brownie Pudding

Contributing Writer: Leslie Cates

Everyone needs a delicious and easy chocolate dessert in their back pocket–or in this case, apron pocket— and baked brownie pudding is mine!  This dessert is derived from a Barefoot Contessa recipe, and it’s the perfect blend of a fudge brownie and rich chocolate pudding. You don’t need a knife to cut into this, but a large spoon to scoop out the molten chocolate goodness in the middle. If you want to enjoy this the way we do, you need to start by pouring yourself some milk in tall frosty glasses that have been in the freezer.  Next, dip out a serving of the baked brownie pudding while it’s still warm from the oven and top with a scoop of vanilla bean ice cream.  It’s just the right dessert to curl up on the couch with and watch your favorite feel-good movie with your family on the weekend!

Baked Brownie Pudding

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. cocoa powder
1/2 c. all-purpose flour
1 Tbsp. vanilla bean paste, or seeds of one vanilla bean
Preheat oven to 325 degrees.  Butter a 2 quart (9x12x2 in. ) oval baking dish.  Melt butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium high speed for 5 minutes, until thick and light yellow.
Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds and cocoa powder and flour mixture.  Mix only until combined.
With the mixture 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 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.
Take the time to lick the batter off the spoon if you’re not afraid of a little raw egg.
After baking for 1 hour, insert a cake tester 2 inches from the side and it will come out three-quarters clean.  The center will appear very under-baked.
Allow to cool just a bit and serve with vanilla ice cream.
This dessert is between the deliciousness of a brownie and a pudding.
Here’s your bite!


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