Tuesday Tastings :: Brownie Points

I’ve had the recipe for “Brownie Pudding” earmarked in Ina’s Back to Basics cookbook for months…and now I’m seriously regretting how long it took me to get around to actually making it. This, m’dears, is pure unadultered chocolate pleasure. Some might even call it a choco-gasm. Last night we had friends over for grilled burgers, fries and cole slaw, and you know that sometimes you’ve just gotta follow up a naughty dinner with an even more sinful dessert. Follow the jump for more drool-worthy pictures and the recipe…

The top of the pudding forms a crispy, cracked crust that is all brownie, but when scooped into reveals…

…a gooey, fudge-y center that is all pudding. Scoops of vanilla bean ice cream melt right into the oozing chocolate, and make me one very happy girl.

Brownie Pudding

*adapted from Barefoot Contessa Back to Basics…although I added in a few of my own touches, as usual.

• 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 dark chocolate cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon grand marnier
• Vanilla ice cream, for serving

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, grand marnier, 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 (mostly) cool and serve with vanilla ice cream.