Barefoot Contessa Brownie Pudding Recipe

How to make it

---

• Preheat the oven to 325 degrees.
• Lightly butter a 2-quart (9 x 12 x 2-inch) oval baking dish.
• Melt the butter and set aside to cool.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
• I don't have a paddle attachement...works fine without it)
• Meanwhile, sift the cocoa powder and flour together and set aside.
• When the egg and sugar mixture is ready, lower the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture.
• Mix only until combined.
• With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
• Pour the brownie mixture into the prepared dish and place it in a larger baking pan.
• Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour.
• A cake tester inserted 2 inches from the side will come out 3 quarters clean. (or toothpick)
• The center will appear very under-baked; this dessert is between a brownie and a pudding.
• Allow to cool and serve with vanilla ice cream.