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Brownie Pudding

A decadent dessert somewhere between a undercooked brownie and pudding. Perfect with a scoop of ice-cream!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: chocolate
Servings: 6 servings
Calories: 642kcal
Author: Heather Perine

Ingredients

  • * 2 sticks unsalted butter plus extra for buttering the dish
  • * 5 large eggs at room temperature
  • * 2 cups sugar
  • * 3/4 cup good cocoa powder
  • * 1/2 cup all-purpose flour
  • * 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 325 degrees. Lightly butter an 2-quart (9 by 12 by 2 inch) oblong baking dish.
  • Melt the butter in a small saucepan 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 thick and yellow.
  •  Meanwhile, sift the flour and cocoa powder and set aside.
  • When the egg mixture is ready lower the speed and add the vanilla, cocoa, and flour mixture. Mix only until combined. With the mixer on low, slowly pour in the cooled butter and mix again just until combined.
  • Pour the brownie mixture in the prepared dish and place into a larger baking pan. Add enough of the hottest tap water to the pan to the 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

If you are using a different sized pan (I used a 7x11) then you will need to adjust the baking time. 
When adding the butter to the eggs, make sure the butter has cooled slightly otherwise you will end up with scrambled eggs instead!
You want to make sure you measure your flour correctly. Here is a tutorial on how to measure your flour correctly. 
The key to this dessert it to not. overbake. it. The toothpick is supposed to come out with some ooey gooeyness on it. 
Be sure to use natural unsweetened cocoa powder, not dutch process. Here is a long nerdy post on why the two cocoa powders are not interchangeable.
Adapted from Barefoot Contessa's Back to Basics

Nutrition

Calories: 642kcal | Carbohydrates: 80.8g | Protein: 8.8g | Fat: 36.3g | Saturated Fat: 21.5g | Cholesterol: 236mg | Sodium: 278mg | Fiber: 3.9g | Sugar: 67.2g