Recipe for Rich Brownie Pudding
This rich brownie pudding is best served for a special dessert. It's that rich and decadent! Serve it topped with vanilla ice cream for a really special treat!
Tip #1: To convert these measurements to metric, please refer to this online Cooking Converter
Brownie Pudding Recipe
The recipe makes six servings.
1 cup butter
additional butter for greasing the cooking pan
4 eggs, not refrigerated
2 cups of sugar
3/4 cup of excellent quality cocoa powder (ie Ghirardelli)
1/2 cup of flour
1 teaspoon vanilla extract
Butter a baking dish. A two quart dish is best.
Preheat your oven to 325%deg;F.
Melt the butter and allow it to cool.
Sift the flour and cocoa together to use later.
While the butter is cooling, use an electric mixer to beat the eggs and sugar. Beat these two ingredients on medium high until they are thick and light colored. This takes anywhere from five to ten minutes.
Lower the mixer speed to low. Add the vanilla and the flour mixture. Mix until flour is wet but do not over mix.
Slowly add the melted butter. Continue mixing on low speed until the mixture is just combined. Avoid over mixing.
Put your brownie mixture into your buttered pan.
Put this pan into a larger baking pan. Pour in very hot water until it reaches halfway up the sides of the smaller baking dish.
Place this in oven and bake for 60 minutes. A cake tester should come out clean but with a few crumbs sticking to it. The center should appear slightly underdone.
It is important not to over bake. Remember that this is a pudding not a true brownie.
Cool the brownie pudding until it is lukewarm and serve with the topping of your choice.
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