Best Ina Gartens Brownie Pudding Recipes

BAREFOOT CONTESSA BROWNIE PUDDING

Barefoot Contessa Brownie Pudding image

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.

Provided by RSL5709

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

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)

Steps:

Preheat oven to 325 degrees.
Melt butter and set aside to cool.
Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
Slowly pour in melted butter and mix again just until combined.
Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
Place dish into a larger baking pan.
Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
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 underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.

BROWNIE PUDDING

Brownie Pudding image

My Brownie Pudding is a rich chocolate dessert with a crispy, crackly crust and a dense, spoon-able center. It's like a deep-dish flourless chocolate cake!

Provided by Sue Moran

Categories Dessert

Number Of Ingredients 8

Ingredients

1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder, any type you have
1/2 cup all purpose flour or cake flour
1/4 tsp salt
4 large eggs
2 cups granulated sugar
1 tsp vanilla bean paste, or the seeds from one vanilla bean. You can also use vanilla extract
powdered sugar for dusting (optional)

Steps:

Preheat oven to 325F and butter an 9x12 inch oval baker (2 qt) You can also use an 8x8 baking dish. Make sure you have a larger baking dish or roasting pain handy that your baker will fit into for making a water bath.
Melt the butter on the stovetop or in the microwave. Set aside, and allow it to cool.
In a small bowl, mix the cocoa powder, flour, and salt. Whisk or sift it well to get out any lumps in the flour or cocoa powder. Set aside.
In a stand mixer with the paddle attachment, or with a pair of electric beaters, beat the eggs and the sugar together for 5-10 minutes on medium-high speed. You want the mixture to be very pale yellow and thick. I went for about 7 minutes.
Turn the mixer speed down to low, and slowly add the vanilla bean paste, and then the cocoa powder mixture.
Then, in a steady stream, add the melted butter. When everything is just mixed together, turn off the mixer.
Give the batter one last mix by hand, scraping the sides and bottom of the bowl to make sure everything is well incorporated. Pour the batter into your prepared baking dish.
Place your water bath pan on your oven rack. Place your baking dish inside it, and then add hot water (from your tap, or heated in a kettle) so that it comes up about halfway up the sides of the brownie baking dish.
Bake for 1 hour. The edges will be firm, but the center will still be soft, and it's best to under-bake rather than over do it with this cake. Remove from the oven and allow to cool at least partially before serving. Can be served warm, at room temp, or cold, however you like it! It will be the goo-iest and most pudding-like while it's still warm.