Brownie pudding

Food

Audio By Carbonatix

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• 2 tsp vanilla extract
• Vanilla ice cream, for serving

A few notes on making this:

• This is the perfect dessert to make when you need something quickly with simple ingredients you most likely have on hand. 
• This is baked in what’s called a Bain Marie—the baked item simmers in a water bath in the oven. This ensures a slow and even bake with a gooey center in the brownie. 

Directions:

• 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 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 to make a Bain Marie—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.
• Allow to cool and serve with vanilla ice cream.