Level: Easy
Yield: 6 servings
- 1/2 pound (2 sticks) unsalted butter, plus extra for greasing the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup high-quality cocoa powder
- 1/2 cup all-purpose flour
- Seeds from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
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- Preheat the oven to 325 degrees F. Lightly grease 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 the mixture is thick and a pale yellow color. While this is happening, sift together the cocoa powder and flour and set aside.
- Once the egg and sugar mixture is ready, reduce the mixer speed to low and add the vanilla seeds, framboise (if using), and the sifted cocoa and flour mixture. Mix just until everything is incorporated. With the mixer still on low, slowly pour in the cooled butter and mix again until just combined.
- Pour the brownie mixture into the prepared dish and place it inside a larger baking pan. Add enough of the hottest tap water to the outer pan so that it comes halfway up the sides of the dish. Bake for exactly 1 hour. When tested with a cake tester inserted about 2 inches from the edge, it should come out mostly clean. The center will look quite underdone; this is intentional, as the dessert is meant to be somewhere between a brownie and a pudding.
- Let the pudding cool before serving, and enjoy with a scoop of vanilla ice cream.
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved
