This Brownie Pudding recipe has a crunchy top layer with an ooey gooey rich and decadent chocolate inside!
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 last birthday he chose this Chocolate Chip Cookie Cake.
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 it.
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.
There was a man was on my neighbor’s roof pressuring cleaning it when we were in the backyard “cracking” and eating this dessert.
I’m not sure if he was staring in horror or jealously as we went to town on it, but he definitely kept staring.
Not my best moment and to have a stranger witness my lack of self control, even worse.
You must eat this with a scoop of ice cream or some fresh whipped cream. It’s really rich but worth every calorie.
- 1 cup 2 sticks unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs , at room temperature
- 2 cups white sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract
- Vanilla ice cream , for serving
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish or 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.
Melt the 2 sticks (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 5 to 10 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 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.
adapted from Ina Garten ; via my friend Jenn Neville