Jan 20
Brownie Pudding5 Comments


Is there anything more delicious than a gooey brownie with vanilla ice cream on top? I think that it is one of my all time favorite things to eat for dessert. I was on the search for a dessert for a lazy Sunday night when I stumbled upon this recipe. Hello decadence. This is basically a family size version of a brownie with a gooey pudding-like middle. What is not to love about that? It reminded me of the lava cakes that I love so much, but a lot less work.

It comes together with ease, and most likely you have all the ingredients already in your pantry. It was the perfect way to end a really nice weekend that Blair and I had together. I ended up halving the recipe since I did not need tons of this sitting on my counter maliciously calling my name. It reheated very nicely in the microwave, and we enjoyed it for a few days. Topping if off with ice cream is an absolute must since it is very rich. Pure chocolately goodness folks, that is all I else I can say.

Brownie Pudding
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise

What you’ll do:
Preheat the oven to 325˚ F. Lightly butter a 2-quart oval baking dish. Melt the 2 sticks of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar. Beat together on medium-high speed until thick and light yellow in color. Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl. Add the flour-cocoa powder mixture to the bowl as well. Mix on low speed just until combined. With the mixer still on low, slowly pour the melted butter and mix again just until combined.

Pour the mixture into the prepared baking dish. Place the baking dish in a larger baking pan. Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish. Bake for 60 minutes. The center will appear very under-baked, that is the way the dessert should be. Allow to cool slightly before serving with ice cream.

Source: As seen on Annie’s Eats, originally adapted from Barefoot Contessa Back to Basics by Ina Garten

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5 Responses to Brownie Pudding

  1. That does sound incredibly delicious! By the way, the photo isn’t showing up.

  2. Chelsea says:

    Wow- brownie pudding? This needs to go into my mouth.

  3. Kathy says:

    -looks at picture-
    …hey…do you hear a rumbling sound anywhere? (seriously…my tummy wants some, that’s not weird at all right?)


  4. Simply Tia says:

    Oh Lordie! Talk about decadent! Yum.

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