Brownie Pudding

• Vegetarian

• Refrigerated

  • 5 Eggs (9 ounces, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 3/4 cup Cocoa powder, Dutch-process or regular
  • 1 3/4 cups Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 sticks (16 tablespoons, 8 ounces butter

• Frozen

  • 1 Ice cream

Found on melskitchencafe.com

Description

Ingredients

• 3/4 cup (3 ounces) cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
• 1/2 cup (2.25 ounces) all-purpose flour
• 1/4 teaspoon salt
• 5 large eggs (9 ounces)
• 1 3/4 cups (13 ounces) granulated sugar
• 1 teaspoon vanilla extract
• 2 sticks (16 tablespoons, 8 ounces) butter, melted
• Ice cream, for serving

Directions

• Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note above) with nonstick cooking spray or butter.
• In a small bowl, whisk together the cocoa powder, flour and salt.
• 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. Dont short the time on this step - its essential for the texture of the dessert.
• 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.
• 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.
• 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.
• Allow to cool 10-20 minutes before serving warm with ice cream.