100% Stolen Recipe Edition
I've been making brownie pudding for a few years and I can tell you it's pretty much the best dessert on the planet. It's very simple to make and the result is just like an underbaked brownie---fudgy, dark, gooey in all the right places... but it's safe to eat! In a way this behooves chocolate lovers on a diet: It's so rich, even the smallest serving can satisfy a craving. And it's almost flourless.
I started making this about four years ago (!) when we lived near the Huntington metro station in Northern Virginia. Once I even made a double batch for a picnic party hosted by my co-workers at the time. That's right, my co-workers from Restau. Eve, one of the top eateries in the nation. They loved it and devoured every sporkful. I haven't made it in a year or so, for dietary (read: caloric) reasons, but I've been making and giving away so many goodies lately and it was starting to break my heart a little. Save me, brownie pudding!
The recipe comes from Ina Garten and the Food Network... while I do make a few adjustments to the recipe, I am mostly faithful to the original.
Here's the recipe as I make it:
- Two sticks unsalted butter, melted and slightly cooled
- Four eggs, ideally room temp
- 1 1/2 cups sugar (Original says 2 cups. I could probably go as low as 1 or 1 1/4.)
- 1 tsp vanilla (Ina says to use a vanilla bean, which I'm sure would be tastier, but, you know.. dollar bills y'all)
- pinch salt
- splash of additional flavor: peppermint extract, Framboise liqueur, espresso powder, orange zest, Frangelico.. all excellent. **And all are optional.**
- 3/4 c cocoa powder
- 1/2 c flour
- Vanilla ice cream/fro-yo, for serving. Whipped cream would also be good. Also mascarpone. Also perhaps even a lightly sweetened yogurt, for the EuroSophisticated?