Barefoot Contessa Brownie Pudding |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is so incredibly rich and decadent. From the Barefoot Contessa's cookbook Back to Basics, I am posting it here so I don't lose it. The inside will appear VERY underbaked - it is supposed to be that way, so don't keep on baking it! The number of servings are as noted in the cookbook, though I think it could serve far more. Ingredients:
1 cup unsalted butter |
4 extra large eggs |
2 cups sugar |
3/4 cup cocoa powder |
1/2 cup all-purpose flour |
1 tablespoon vanilla |
1 tablespoon framboise liqueur (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Melt butter and set aside to cool.
3. Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
4. Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
5. Slowly pour in melted butter and mix again just until combined.
6. Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
7. Place dish into a larger baking pan.
8. Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
9. Bake for exactly 1 hour.
10. A cake tester inserted 2 inches from the side will come out 3/4 clean.
11. The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
12. Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.
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