Ina's Brownie Pudding

Oh, Ina...what are you doing to me? This was an optional recipe picked by Tia of Southern, Eh? of Barefoot Bloggers this month. I wasn't sure I was going to try it until I kept seeing others post it. The brownie pudding was just sitting there...being irresistible. I thought I'd follow Deb of Kahakai Kitchen's lead and just make a half batch...but no, I went ahead and made a whole batch of this waistline expander. Stupid me. Really. This is so ridiculously sweet; after about 2 bites (honestly) I could not eat anymore. And I love brownies, chocolate, pudding, ice cream, etc... Don't get me wrong, it's properly delicious...but it's also properly sinful! Even the kiddos could only eat a couple of bites (hubby managed to polish his off, though). I'm not really sure I'd ever make it again; I'll probably stick with good ol' ooey, gooey brownies. But hey, you never know until you try, right?

Brownie Pudding

recipe by Ina Garten...Barefoot Contessa Back to Basics p 218

serves 6 (i'd say many more)

1/2 lb unsalted butter, plus extra for buttering dish

4 extra-large eggs, at room temp.

2 c. sugar

3/4 c. good cocoa powder

1/2 c. ap flour

seeds scraped from 1 vanilla bean (i used 1/2 bean...$$$!)

1 Tbs. framboise liqueur (optional)

Vanilla ice cream, for serving

Preheat oven to 325 degrees F. Lightly butter a 2-quart oval baking dish. Melt butter and set aside to cool.

In the bowl of an electric mixer fitted w/ paddle attachment, beat the eggs and sugar on med-high speed for 5-10 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, lower the speed to low and add the vanilla seeds, framboise and cocoa powder/ flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again until just combined.

Pour 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. Center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

I know, looks scrumptious, right!?