recipes:dessert:brownies:brownie_pudding
Something miraculous is going on here. The recipe uses no block chocolate, just 3/4 cup unsweetened cocoa powder, eggs, and plenty of butter, which turns into a rich, intense, delicious pudding with a brownie top and soft bottom. Phyllis Katz of Sudbury, who runs Phyllis B. Katz Designs, a residential design company, makes this dessert from an Ina Garten recipe (Garten, in turn, got it from Anna Pump at Loaves & Fishes). The original recipe, says Katz, called for a vanilla bean, but she uses extract.
- Butter (for the dish)
- 1/2 cup flour
- 3/4 cup premium unsweetened cocoa powder
- 4 eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Framboise
- cup (2 sticks) unsalted butter, melted and cooled but still liquid
- Set the oven at 325 degrees. Lightly butter an 8-by-11-inch oval ceramic baking dish or other shallow dish with a 6-cup capacity. Set the dish in a roasting pan that is slightly larger. Bring a tea kettle of water to a boil.
- In a bowl, sift the flour and cocoa powder.
- In an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 8 minutes or until thick and light in color.
- With the mixer set on low speed, add the vanilla, Framboise, and flour mixture. Mix only until combined. Slowly add the butter until it is blended.
- Pour the mixture into the dish. Add enough hot water to the roasting pan to come halfway up the sides of the baking dish. Bake for 60 minutes or until a cake tester inserted 2 inches from the side of the dish comes out almost clean.
- Carefully remove the baking dish from the water bath; wipe the bottom dry. Serve warm or at room temperature with ice cream.
Adapted from “Barefoot Contessa Back to Basics Cookbook’
source: http://www.boston.com/lifestyle/food/articles/2011/02/09/recipe_for_brownie_pudding/
recipes/dessert/brownies/brownie_pudding.txt · Last modified: 2017/12/19 19:42 by admin