brownie pudding.

Matt and I agree on lots and lots of things, but one of the main points of contention in our relationship remains the state of baked goods. He believes cookies and brownies should be chewy and on the softer side, while I’d rather have the crisp corners of a pan of brownies and intentionally overbake chocolate chip cookies. My dear Tina (who sadly agrees with Matt on this Very Important Issue) has been working with me for some time now, helping me learn to take cakes or cookies or brownies out of the oven much earlier than I normally would – and Matt is most appreciative.

I knew it as soon as it popped up in my reader: this dessert is a perfect marriage of my need for crispy and Matt’s need for gooey brownies. Y’all, this dessert ain’t no joke. And because it’s an Ina Garten recipe, you are welcome to serve it and exclaim, “How easy is that?”

Brownie Pudding. 
Ina Garten via The Girl Who Ate Everything

1 cup (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups white sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
Vanilla ice cream, for serving

Preheat oven to 325. Butter a 9×13 (or smaller) baking dish, keeping in mind that you will need a slightly larger dish in which to bake this in a water bath.

Melt butter and set aside to cool. Sift flour and cocoa powder together in a separate bowl and set aside.

Beat eggs and sugar 5-7 minutes on medium-high speed, until very thick and light yellow. Reduce speed to low and add vanilla, then the flour and cocoa. Mix only until combined, and then add the cooled butter – again mixing only until combined.

Pour the batter into the prepared dish and place that dish into the larger one. Add the hottest tap water to the pan until it comes up halfway up the side of the dish. Carefully (!) place in oven and bake for an hour.

Cake is done when a tester comes out 3/4 clean when inserted 2 inches from the edge of the pan. Center will appear very under-baked. Remove brownie pudding from water bath, allow to cool and serve with vanilla ice cream.

Try not to eat this all in one sitting, ok?


4 thoughts on “brownie pudding.

  1. Christina and I’ve discussed adding a drizzle of TJs salted caramel sauce over it… I can’t decide whether it would be perfect or too much. Why don’t you try it, Rhi, and let us know?

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