A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Brownie Pudding February 17, 2010

Filed under: Dessert — tiffanyrose913 @ 2:39 pm

I had friends over for our NKOTB DVD Viewing party on tuesday, which also was FAT TUESDAY – so this dessert was just perfect!  Does the Barefoot Contessa EVER have a bad recipe?  Wow – this was like licking the brownie batter at the bottom of the bowl – sooo good.   Ooey, gooey , Perfection!  Perfect served warm with ice cream!

½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise

Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed ( around 5-10 Minutes) until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.

Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be.  Allow to cool slightly before serving with ice cream.


One Response to “Brownie Pudding”

  1. What! A NKOTB party??? Where?? LOL 🙂 Boy was I ever a “silly crazed fan” back in the day. Oh and this dessert looks absolutely fantastic! I am really wanting to make these and I may have to try them though with egg-replacer bc of our son’s food allergies and would love to use Kamut Khorasan Wheat flour – oh, hoping they come out looking like yours!!! Yum!!

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