Brownie Pudding (9 x 12 x 2-inch Dish)

By MarieR

Ingredients

• 2 sticks (1-cup) unsalted butter, plus extra for buttering the dish
• 4 extra large eggs
• 2 cups sugar
• 3/4 cup (6-ounces) cocoa powder
• 1/2 cup all-purpose flour
• 1 medium vanilla bean-seeds scraped from the bean
• 1 tablespoon framboise liqueur, optional
• vanilla ice cream for serving optional

Details

Servings 1

Preparation

Step 1

Prep Time: 20 min,Cook Time: 30 min

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch)
oval baking dish. Melt the 1/2 pound 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.

When the egg and sugar mixture is ready, reduce the speed to low and add the
vanilla seeds, framboise, if using, 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.