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?
|You'll also need a big silver Maglite|
I start by preheating the oven to 325° and melting two sticks of butter in the microwave.
|Unnecessary visual aide|
Pro tip: use the wrappers from the butter to grease the baking dish.
Then I whip up the four eggs with the sugar until they go from this...
|Brought to you by Tropicana|
|Literally just eggs, sugar, and air|
You're looking for pale yellow color, voluminous texture, and the mixture should fall back on itself in ribbons when you lift the mixer/beaters. See the little "pile" under the spatula? This takes a few minutes, but it's worth it! (**See Note, below)
While the eggs are beating, I mix the cocoa powder and the flour. Sometimes I sift this, sometimes I don't... I think this time I should have sifted because the batter ended up with small nobbins of cocoa powder in it. Probably not a problem. But, it bugged me all the same. So: sift the flour and cocoa powder, people!
Once the eggs are fully whipped, I add a pinch of salt, a teaspoon of vanilla, and this time I did a splash of peppermint extract. Mix them in. Then I slowly added in the flour/cocoa mixture.
When the cocoa and flour are fully incorporated, I folded in the melted butter, and that's it!
|See how thick? It's like a mousse because of all that whipping.|
|Cocoa nubbins! Very small. Possibly inconsequential.|
|Spotted: Edwin's snackin' cup|
Let it cool a little, then scoop it out and prepare for the most amazing moment of your life. Or, you know, top twenty.
This was still plenty delicious though. This was a corner piece and thus less fudgy than the more interior parts. It looks dry, but see how the BP clung to that spoon? It has a very nice, soft, melting texture.
Note: It doesn't actually rise as much as this photo suggests. Because I whipped mine up so much, the batter had a lot of air in it and there was this layer of crackly crust (see below) which set about 1/2" above the rest of the brownie pudding. Interesting, eh? Note the crack running down the middle. It gave way fully a couple of minutes later, revealing the aforementioned air pocket.
The lesson? Maybe don't whip it up quite as much? This was my first time making BP using a mixer. In the past I usually did it by hand and, surprisingly, I think that yielded better results!
|Not too bad.|