When I’m in the mood for dessert (which, who are we kidding, is every night), 99 times out of 100, I want chocolate. Sure, if there’s leftover cheesecake or pie, I’ll totally eat that, but otherwise, I’m definitely a chocolate-for-dessert gal. The richer, the better, and if it’s something that I can throw vanilla ice cream on top of, well, that’s the icing on the cake. Enter this baked chocolate dessert that’s part brownie, part pudding and completely decadent.
I’m a big fan of pretty much all things Ina Garten, and have yet to have one of her recipes fail me. This brownie pudding was no exception. It involves an incredibly short list of ingredients (all of which you probably have in your pantry right now), and a super simple preparation. This dessert can be served warm or at room temperature, which makes it a perfect dessert for serving to company. You could bake it earlier in the day, or even the day before, and you’re all set. All that’s left to do is scoop the ice cream!
I love the varying textures in this dessert; it’s a little bit chocolate pudding and a little bit brownie, complete with the crispy, crackly crust.
If you’re a chocolate lover, this is one dessert that you definitely want to keep close at hand!
Brownie Pudding Recipe
A cross between a brownie and pudding and super chocolatey!
¾ cup unsweetened cocoa powder
½ cup all-purpose flour
2 cups granulated sugar
4 eggs, at room temperature
Seeds scraped from 1 vanilla bean
1 cup unsalted butter, melted and cooled to room temperature
1. Preheat oven to 325 degrees F. Butter a 2-quart baking dish; set aside. Sift together the cocoa powder and flour into a medium bowl; set aside.
2. Using an electric mixer, beat the sugar and eggs on medium-high speed until very pale and light yellow, 5 to 10 minutes. Reduce the mixer speed to low and add the vanilla bean seeds and the cocoa mixture, mixing only until combined. Still on low speed, slowly pour in the melted butter and mix again until just combined.
3. Scrape the brownie mixture into the prepared baking dish, and place into a larger baking pan. Add enough hot tap water to come halfway up the sides of the baking dish. Bake for 1 hour, at which point a tester inserted 2 inches from the side of the pan will come out with some moist crumbs still attached and the center will appear under-baked. Remove the baking dish from the larger pan and place on a wire rack to cool completely. Serve at room temperature. Leftovers should be stored, covered, in the refrigerator for up to 3 days.