Ina’s Delectable Brownie PuddingApril 8, 2009 at 12:00 am | Posted in Cookbooks, Dessert | 3 Comments
Wow- this stuff was quite the chocolate insanity that I had hoped for my girlie party last Saturday night! Ina writes in her Back to Basics cookbook that your friends will go crazy for this dessert- she was right!
And check out my new lighting! Peabody raved about her new light setup for food photography and since I just moved and the lighting in the new kitchen is a little blah, I resolved to spend my tax refund on these! I think they are quite affordable and a cheaper alternative to spending moola to get a seriously awesome camera (x-mas???)!
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
Seeds scraped from 1 vanilla bean (yay for my fantastically awesome vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving
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.
Allow to cool and serve with vanilla ice cream.