Ingredients: |
Ingredients: 2 sticks unsalted butter, plus extra for buttering the dish
4 extra-large eggs, 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, optional (you can sub chambord or any fruity liqueur)
Vanilla ice cream, for serving
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Directions: |
Directions:Step 1: Begin the batter
Preheat the oven to 325°F. Lightly butter a 2-quart oval baking dish and set aside. Melt the butter and set aside to cool. In the bowl of a stand mixer, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift together the cocoa powder and flour.
Step 2: Combine the batter
Once the egg and sugar mixture is ready, add the vanilla bean seeds, framboise (if using), and the sifted cocoa powder and flour mixture. Mix only until combined.
Step 3: Add the butter
With mixer running on low, slowly pour the melted cooled butter into mixer. Mix until just combined.
Step 4: Bake in a water bath
Pour batter into prepared oval baking dish and place it in a larger roasting pan with high sides. Add enough very hot tap water to the pan to come halfway up the side of the dish. Bake for 60 minutes, but no longer. The edges will be set, but the center will appear quite underbaked. That's OK; this is the exact texture we're looking for, since this dessert is a cross between a brownie and a pudding.
Allow the brownie pudding to cool slightly. Then, scoop it into bowls and serve with vanilla ice cream. I like it when the brownie pudding is still a little bit warm, and it starts to melt the ice cream ever so slightly. It's the perfect combination of warm and cool in each bite. However, the brownie pudding can also be served at room temperature, and it will be just as delicious. |
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