Treats

We received many wonderful gifts from our friends and family to get us going in our new home here on the outskirts of Salem, Oregon, aka wine country. One of the items that was given to us was a propane grill. I can't actually say that I will use it, but I know I can rely on my grill-master husband to cook up something delicious. 

My last grilling fiasco didn't go so well. I combined extra virgin olive oil and barbecue sauce and then slathered it on the chicken that was cooking on the grill. Needless to say, it brought forth the fires of hell. My brother, Josh, scolded me and I haven't set foot near, nor have I  placed a finger on a grill since. 

With all the past nightmares aside, I was so excited about helping Scott put together our new grill. He was stoked, I was stoked, and then after the third set of instructions I had to go inside because I could not decipher the codes on the manual. 

He finished it though, and a few nights later, we grilled our chicken sausages over the flame. When I say we, I really mean he… Yet, while that was cooking, I was in the safety of my wonderful home grilling onions and peppers for the dogs and whipping up my favorite dessert- Barefoot Contessa's brownie pudding. 

An our later, we are complaining about how full we are until I pull out the brownie pudding. And let me just say, it was even better than the last dozen times I had made it. It's a little piece of heaven that I will savor until it's all gone. Anyone who knows me knows that I live and breath sweet treats. My daddy says it's how I fill up my sugar bowl, aka dimple on my chin. 

If I do one good deed today, it would be to share this recipe. So here it is. Please try it. It's so easy and delicious that I can't think of any reason why you would not want to. If you can't eat eggs, use egg substitute. If you can't have gluten, try it with gluten free flour from King Arthur. See… like I said… enjoy. 

Barefoot Contessa's Brownie Pudding recipe

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of 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. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With 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 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.