- Brownie Pudding

BROWNIE PUDDING

1 c butter, plus extra for buttering dish
4 extra large eggs, at room temperature
2 c sugar
¼ c good cocoa powder
½ c all purpose flour
Seeds scraped from 1 vanilla bean (see note)
1 T framboise liqueur (optional) (see note)
Vanilla ice cream, for serving

Preheat oven to 325°.

Lightly butter a 2 quart (9 x 12 x 2) oval baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with a 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, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix only until combined. With the 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 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 three-quarters 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.

Notes:

(i) I made this the other night and it is very rich and very delicious. I used the vanilla bean but I would not hesitate to substitute with 1 tsp. vanilla. I did not use the framboise (cost is $45/bottle and you only need 1 T). I substituted a cherry liqueur and you could not taste the liqueur at all – so substitute with whatever you like best.
(ii) I served a fanned strawberry on the side which helped offset the richness of this dessert.