Brownie Pudding

This chocolate recipe, Brownie Pudding, leans on cocoa powder, all-purpose flour and salt. It makes 6 servings and takes about 70 minutes.

• Yield 6 servings
• Ready in 70 minutes
• Prep 10 minutes
• Cook 60 minutes

Ingredients

• 3/4 cup cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 5 large eggs
• 1 3/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 sticks salted butter (melted)
• Ice cream (for serving)

Instructions

1. Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note below) with nonstick cooking spray or butter.
2. In a small bowl, whisk together the cocoa powder, flour and salt.
3. In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don't short the time on this step - it's essential for the texture of the dessert.
4. Add the vanilla and flour/cocoa mixture and mix on low speed until just combined and no dry streaks remain. With the mixer on low, carefully add the melted butter and mix until just combined.
5. Spread the batter evenly in the prepared pan and place it in a larger baking pan. Place in the oven and carefully pour very hot water into the larger pan until it comes halfway up the sides of the brownie pudding pan.
6. Bake for 60 minutes. There will be a layer of crust on the top and the middle will look really underbaked. Remove from the oven and carefully remove the brownie pudding pan from the water bath.
7. Allow to cool 10-20 minutes before serving warm with ice cream.

Let the center settle before you cut it, or the slices will slump.