This is incredibly decadent. Of course, you probably realize that and that's why I have your attention. Fresh out of the oven it's an ooey, gooey chocolately mess and absolutely perfect. Some patience is required as it teases you in the oven for an hour. Extremely painful after watching the ingredients mix together and knowing, just knowing, it will be the highlight of your day. Or week. I'd imagine this would be fantastic a la mode, but I whipped up some cream to go along with it. If you have a bowl of it before dinner (like I did) chances are you may be too full for dinner. It is very sweet, and the next time I make it I may cut back a bit on the sugar. Here is the original recipe.
Brownie Pudding (courtesy Barefoot Contessa)
2 sticks butter (unsalted)
4 large eggs (room temperature)
2 c sugar
3/4 c cocoa powder
1/2 c flour
seeds scraped from 1 vanilla bean
1 T raspberry liquor (I used champord, I also think coffee liquor would be great)
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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