I made this recipe within hours of seeing a video of it online. This brownie pudding is luscious and delicious and so decadent. You need to serve it with some whipped cream to lighten it up a bit. It combines the best of the dense cakiness of a brownie and the gooiness of a pudding.
Ingredients:
200g 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 flour
vanilla
whipped cream, for serving
Method:
Preheat the oven to 325F. Lightly butter a 9 by 12 by 2-inch baking dish. Melt the 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 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 cool and serve with whipped cream.
صحة و عافية
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