Here’s yet another recipe I’m kicking myself about not making sooner.  This Brownie Pudding happened to be one of the choices for Barefoot Bloggers way back in March 2009 and I never made it then.  Yes, that’s right.  I waited an entire year before making this absolutely to die for dessert.  Heavenly might be a better word for it.  And if you’re as much of a brownie lover as I am, you’ll truly appreciate all the happiness this dessert brings to you.  As the name suggests, it’s a cross between brownies and pudding…think similar to molten lava cakes but way better.  The recipe yields beautiful brownie edges and a soft brownie batter-like center – the best of both worlds in my opinion!

The only catch to this recipe is that you cannot, under any circumstances, overcook this dessert if you wish to have the gooey insides…trust me.  I’ve made the recipe twice in the past 3 weeks.  The first time, I used a 13″x9″ glass baking dish and baked it for 55 min which was too long since I ended up with really dense brownies (which really isn’t a bad thing, is it?).  When I made again this past weekend, I used the size dish Ina suggests, baking it only for 50 minutes this time rather than the hour Ina says to, and it came out perfect. Brownie pudding perfection.  I don’t suggest you wait as long as I did to make this so put aside the 10 minutes it takes to prep, pop it in the oven while you’re eating dinner and serve it warm with a big scoop of vanilla ice cream (a requirement of course).  You’ll be thanking me! Though your hips may not. 😉

[print_this]

Brownie Pudding
source: Ina Garten, Back to Basics

Ingredients:

  • 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
  • 4 extra-large eggs, at room temperature
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 1/2 cup all-purpose flour
  • Seeds scraped from 1 vanilla bean
  • 1 tablespoon framboise liqueur, optional
  • Vanilla ice cream, for serving

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

[/print_this]

we love to see what you make!

tag what you make with #smellslikehomeblog on Instagram and follow my adventures in and out of the kitchen.

@smellslikehomeblog
  • March 9, 2010 at 9:32 AM

    This look AMAZING! I love love love brownies and especially brownie mix. So if that is what this is a combination of, yum yum, I must make it ASAP!

  • March 9, 2010 at 12:16 PM

    oooooooo This looks GOOD. I printed it out….We will have to have someone over for dinner soon just so I can make this recipe for desssert (because lawd knows I don’t need to eat the whole thing by myself! LOL)

  • March 9, 2010 at 4:55 PM

    My dorm in college used to make something like this that everyone would go crazy for (myself included). I definitely need to try recreating it…relive my past.

  • March 9, 2010 at 5:14 PM

    I am KICKING myself that I have sworn off baking until swimsuit season. This looks amazing!

  • anabela pereira
    March 10, 2010 at 7:59 AM

    the look is delicious 😉

  • March 10, 2010 at 10:03 AM

    this looks absolutely decadent and oh so chocolatey!

  • March 10, 2010 at 12:20 PM

    Wow, these brownies look scrumptious. What a great combo idea, I never would have thought of it. Thanks for sharing it. When I make brownies, I usually stick to this: http://www.recipe4living.com/recipes/godiva_brownies.htm

    I’m going to have to try yours soon. Thanks again.

  • Malin
    March 10, 2010 at 3:37 PM

    The combination of chewy edges and batter-like center is the best! So for a brownie & lava-cake lover like me, this crossover looks like heaven! I’ll definetely replace the old lava cake with this beauty next time!

  • March 10, 2010 at 7:26 PM

    All I can say is YUM! Definitely making this soon!

  • March 11, 2010 at 9:01 AM

    My bf loves brownies and loves lava cakes! to combine them like this would make him putty in my hands! thanks!

  • Cathy
    March 11, 2010 at 12:20 PM

    I made this last night, it was wonderful!!!

  • Deann
    January 1, 2012 at 11:34 PM

    Well I just don’t know what happened.. but it tastes delicious anyway! I was very careful to follow instructions but it cooked up with a hard shell that puffed up over the top. I thought perhaps It just didn’t cook long enough so we put it back in (for about 40 extra minutes now) and it’s runnier than ever! LOL

  • Yolanda
    March 14, 2012 at 10:08 PM

    Do you use sweetened or unsweetened cocoa powder?

    • March 15, 2012 at 7:25 AM

      Yolanda: Unsweetened. You’ll typically only use sweetened cocoa powder for hot chocolate or recipes containing hot chocolate.

  • Kristie
    February 12, 2013 at 8:46 PM

    Can you use vanilla extract instead of the vanilla bean? If so, how much vanilla extract do you use?

    • February 12, 2013 at 10:59 PM

      Sure – 1 1/2 tsp vanilla extract would be perfect in place of the vanilla bean.

Leave a Comment

You Might Also Like: