(originally posted 2012)
On April 20th my son had his 5th birthday. April 20th doesn’t have the best track record.
The day has a history of events like the Columbine shootings, National Pot Smoking Day, and Hitler’s birthday to just list a few.
I like to think that my beautiful son being born on that day was heaven’s way of evening the score.
My son takes after me because he loves chocolate just as much as I do, if not more.
For his birthday party this year with his friends he really wanted to pick out a cake at the store. Ugh.
I wanted to make this Brownie Pudding that my friend Jenn told me about, so it was the perfect excuse for us to make it for my chocolate lovin’ son at home on his birthday.
I don’t know if Brownie pudding is the best name for this dish.
It’s more like Brownie Crack. The top has a hard layer that I let my son “crack” with a big spoon. Inside is a gooey, chewy center.
WHAT IS A WATER BATH?
A water bath is a pan of water that the dish you are cooking is placed in
Some foods such as cheesecakes and puddings require a lot of moisture in the oven while they bake. A water bath is used for this. You do not HAVE to use a water bath but in this case the brownie can crack. Not a huge deal.
You must eat this with a scoop of ice cream or some fresh whipped cream. It’s really rich but worth every calorie.
If chocolate’s not your thing, maybe you would like this Banana Pudding.
OTHER CHOCOLATE RECIPES:
- Molten Lava Cookies
- The Best Chocolate Cake
- Chocolate Peanut Butter Souffle
- Easy Chocolate Bundt Cake
- Chocolate Crinkle Cookies
- S’mores Cookies
- No-Bake Cookies
This Brownie Pudding recipe has a crunchy top layer with an ooey gooey rich and decadent chocolate inside!
- 1 cup unsalted butter, plus extra for buttering the dish (2 sticks)
- 4 extra-large eggs, at room temperature
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract (Or seeds scraped from 1 vanilla bean)
- Vanilla ice cream, for serving
Preheat the oven to 325 degrees F. Lightly butter a 9x13 baking dish. Note: You will need a slightly bigger dish to place this dish in while you cook it with a water bath so keep that in mind. I placed a 9x13 inside a 15X17 baking dish. Note: A water bath gives the best result but is not absolutely necessary.
Melt the 1 cup 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 2-3 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside (I'm very guilty of never sifting).
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, 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 50-60 minutes. 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.
adapted from Ina Garten ; via my friend Jenn Neville