Everyone loves chocolates. Even my friends are in love with this simple brownie pudding recipe. It doesn’t even look as good as the usual brownies, but it tastes as good! You can also personalize this based on your preferences. I wanted mine with chocolate chips so I added some chocolate chips. I also add some nuts and whipped cream on my serving just because I am crazy about nuts. How about you? How will you serve this sinful recipe?
See what our friends from Smells Like Home have to say about the recipe:
“Brownie pudding perfection. I don’t suggest you wait as long as I did to make this so put aside the 10 minutes it takes to prep, pop it in the oven while you’re eating dinner and serve it warm with a big scoop of vanilla ice cream (a requirement of course). You’ll be thanking me! Though your hips may not.”
This recipe is adapted from Ina Garten. Thanks, Ina for this recipe! And to you, my friends, you should try this now. It’s truly a heavenly dessert!
Ingredients
- 1/2 pound (2 sticks) Land O Lakes unsalted butter, plus extra for buttering the dish
- 4 extra-large Eggland’s eggs, at room temperature
- 2 cups Domino sugar
- 3/4 cup Hershey’s good cocoa powder
- 1/2 cup Gold Medal all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
- When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and 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 under-baked; this dessert is between a brownie and a pudding.
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Quick Tip: Serve with whipped cream or ice cream on top.
Thanks again to Smells Like Home for this amazing recipe.
