Brownie Pudding
Ingredients
- ¾ cup (64 g) cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
- ½ cup (71 g) all-purpose flour
- ¼ teaspoon salt
- 5 large eggs
- 1 ¾ cups (371 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 sticks (227 g) salted butter, melted
- Ice cream, for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note below) with nonstick cooking spray or butter.
- In a small bowl, whisk together the cocoa powder, flour and salt.
- In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don't short the time on this step - it's essential for the texture of the dessert.
- Add the vanilla and flour/cocoa mixture and mix on low speed until just combined and no dry streaks remain. With the mixer on low, carefully add the melted butter and mix until just combined.
- Spread the batter evenly in the prepared pan and place it in a larger baking pan. Place in the oven and carefully pour very hot water into the larger pan until it comes halfway up the sides of the brownie pudding pan.
- Bake for 60 minutes. There will be a layer of crust on the top and the middle will look really underbaked. Remove from the oven and carefully remove the brownie pudding pan from the water bath.
- Allow to cool 10-20 minutes before serving warm with ice cream.
Notes
Baking Dish: so a 2-quart baking dish is about 9X12-inches.That's not an ultra-common size (but yes, I manage to have two of them in my kitchen; nerd alert). Any 2-quart oven-proof dish will work, it doesn't matter the shape. If you don't have something like that, try using a 9X13-inch pan and before pouring in the batter, run a thick strip of folded aluminum foil across one short edge about an inch inside to make a makeshift 9X12-inch pan (I'm afraid the batter will be too thin to bake properly if using the full 9X13-inch pan but you could experiment doing that).
Water Bath: you'll also need an additional larger pan for this recipe since it requires a water bath in order to create that delicious gooey pudding layer so keep that in mind when deciding what pan to bake it in.