BAREFOOT CONTESSA BROWNIE PUDDING

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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

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.

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