Recipes

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.

I recently found this recipe because, being pregnant, I have chocolate cravings. I looked online for about thirty minutes for chocolate cake without buttermilk (I didn't have any). Eventually, I came across this recipe and was ecstatic to see that it didn't contain any dairy or eggs! WOW! The steps are easy and when I bit into it, the cupcake was so moist! I doubled the amount of cocoa because I love, love, love chocolate. Plus, when you add more cocoa, it seems to give it that less sweet-taste. I tell my husband, Scott, that cupcakes are good for my heart and soul. He doesn't believe me, but I don't mind. Here's the recipe...

INGREDIENTS:

1.5 cups of flour

1 cup of sugar

1/3 cup unsweetened cocoa (I double that)

1/2 teaspoon of salt

1 teaspoon of baking soda

1 cup of water

1/2 cup of vegie oil

2 tablespoons of lemon juice or vinegar

2 teaspoons of vanilla

DIRECTIONS:

Mix dry ingredients in a bowl.

Combine wet ingredients in a stand mixer, Bosch, or separate bowl.

Combine dry ingredients to the wet ingredients and turn on mixer to third speed (or mix with fork if using a bowl).

Transfer mix to cupcake pan (greased or lined with cups).

Bake at 350˚F for 15 minutes.

Let cool on a wire rack.

Use whatever icing you want. I personally like using my mom's chocolate icing recipe but that can get a little messy. 

ENJOY!!