Remember this? Well, I made some changes last night that I wanted to share. I decided to whip it up to bring to a friend's place for dinner - it really is a great dessert because it's the kind where I always have all the ingredients. I cut back on the sugar from 2 cups to 1 1/2 cup, and I really prefer it that way (especially if you are having it with ice cream). I also decided to add coffee liquor (Kahlua) instead of raspberry liquor and this also made it less sweet, which I liked. The last time I made this I had friends over and we were completely impatient and took it out of the oven after 50 minutes, instead of an hour. This makes it really gooey, so if you want it that way, adjust the timing because last night I let it cook for the full hour and it was more brownie-like than pudding.
Brownie Pudding (adapted from Barefoot Contessa)
2 sticks butter (unsalted)
4 large eggs (room temperature)
1 1/2 c sugar
3/4 c cocoa powder
1/2 c flour
seeds scraped from 1/2 vanilla bean
1 t vanilla extract
1 T coffee liquor
Melt butter and set aside. In a stand mixer (with paddle) beat the eggs and sugar for several minutes until thick and pale yellow. Sift the cocoa and flour together and add this to the mixture as well as the vanilla and liquor and mix until combined. Slowly pour in cooled butter and mix until combined. Pour mixture into buttered 9x12 baking dish (oval preferred) and place this in a water bath. Bake at 325 for one hour. The top will become crisp and the inside will have the consistency of a pudding.
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