Brownie Pudding

Here is another recipe from my Back to Basics Cookbook by Ina Garten. This is was incredibly rich. I halved the original recipe and used vanilla extract in place of a vanilla bean. It was so good and great for company.

Adapted from Ina Garten

INGREDIENTS

1/4 pound (1 stick) unsalted butter, plus extra for buttering the dish
2 extra-large eggs, at room temperature
1 cup sugar
6 tablespoons cup good cocoa powder
1/4 cup all-purpose flour
1 teaspoon vanilla extract

1 tablespoon framboise liqueur, optional (I did not use)
Vanilla ice cream, for serving

DIRECTIONS

Preheat the oven to 325 degrees F. Lightly butter a 1.5-quart baking dish. Melt the 1/4 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 extract, 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