Brownie Pudding!

This Recipe is a recommendation from Anna. It's a barefoot Contessa recipe, so you know it's good and has no cilantro :P


http://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe/index.html
(btw, this is apparently a 5 star recipe)

This is one of those recipes that I would say you absolutely have to try!  You have to use good cocoa powder.  I used Rapunzel's and it was awesome (and it's organic and a fair trade cocoa).  I also used 1 tsp. vanilla extract instead of the vanilla bean.

It is a pudding type dessert so a toothpick will be moist, but, more fudgy and less wet. 

So good that I licked my bowl and the baking dish, but that's not altogether surprising for me :)

Don't forget the vanilla bean ice cream!!

 Brownie Pudding

 Ingredients

nocoupons

• 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

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.