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Ingredients

🧈 1/2 pound unsalted butter, plus extra for buttering the dish
🥚 4 extra-large eggs, at room temperature
🍚 2 cups granulated sugar
🍫 3/4 cup high-quality cocoa powder
🌾 1/2 cup all-purpose flour
🍦 1 tablespoon pure vanilla extract
🍨 Vanilla ice cream, for serving

Instructions

1- Preheat the Oven:

• Set your oven to 325°F (163°C) and allow it to preheat fully while preparing the brownie mixture.

2- Melt the Butter:

• Melt 1/2 pound of unsalted butter in a small saucepan over low heat and then set it aside to cool slightly.

3- Prepare the Egg and Sugar Mixture:

• In the bowl of a KitchenAid stand mixer fitted with the whisk attachment, beat 4 extra-large eggs and 2 cups of granulated sugar on medium-high speed for 5 to 10 minutes until the mixture becomes very thick and lighter in color.

4- Incorporate Dry Ingredients:

• Sift 3/4 cup of cocoa powder and 1/2 cup of all-purpose flour together over the egg mixture using a fine-mesh sieve.
• Add 1 tablespoon of vanilla extract.

5- Combine the Ingredients:

• With the mixer on low speed, gently mix the dry ingredients into the egg and sugar mixture just until combined.
• Slowly pour in the cooled melted butter, mixing on low until just incorporated to avoid overmixing.

6- Prepare the Baking Dish:

• Generously butter a 2-quart baking dish with additional butter.

7- Create a Water Bath:

• Pour the prepared brownie mixture into the buttered baking dish.
• Place the dish into a larger baking pan and fill the larger pan with hot tap water until it reaches halfway up the sides of the brownie dish.

8- Bake:

• Bake the brownie pudding in the preheated oven for exactly 1 hour.
• When done, a cake tester inserted 2 inches from the edge should come out mostly clean while the center remains very fudgy.

9- Cool and Serve:

• Allow the brownie pudding to cool slightly.
• Serve warm with a scoop of creamy vanilla ice cream to enjoy the delightful contrast of temperatures and textures.

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 pieces
Calories per Serving: 450
Protein: 5g
Fat: 25g
Carbohydrates: 55g
Equipment: KitchenAid stand mixer, small saucepan, fine-mesh sieve, 2-quart baking dish, larger baking pan

Cooking Tips

• Achieve the Right Consistency: Beating the eggs and sugar until very thick ensures a light texture in your brownie pudding.
• Even Baking: Using a water bath, or Bain-marie, helps to evenly cook the dessert without drying out the edges.
• Perfect Pairing: Vanilla ice cream is essential to balance and complement the rich chocolatey flavor of the pudding.

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Brownie Pudding