Brownie Pudding
I got this recipe from my mother-in-law and I think she got it from the Food Network. I forgot to take a picture of it, but it basically looks like a pan of brownies. My only disclaimer with this is that it is REALLY sweet, even after I cut the sugar down by 1/2 cup. I would give it an 8.
Ingredients
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish. I used 1/2 cup canola oil and 1/2 cup butter
4 extra-large eggs, at room temperature
2 cups sugar I used 1 1/2 cups
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean I put in 2 tsp. vanilla since I didn't have vanilla beans
1 tablespoon framboise liqueur, optional I didn't have this either
Vanilla ice cream, for serving
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 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.
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish. I used 1/2 cup canola oil and 1/2 cup butter
4 extra-large eggs, at room temperature
2 cups sugar I used 1 1/2 cups
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean I put in 2 tsp. vanilla since I didn't have vanilla beans
1 tablespoon framboise liqueur, optional I didn't have this either
Vanilla ice cream, for serving
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 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.
Comments
Post a Comment