All I can say is that it’s much better than it looks! Gooey center, crispy top, makes Ina’s Brownie Pudding the perfect base for a scoop of ice cream while unwinding after a long moving day. The first thing that I baked in the new house as it required one dish and a handful of ingredients, it will be on standby for other days requiring easy sweets. I skipped the Framboise step, mainly because I had no idea what moving box mine was hiding in…but next time…
Queen Ina does it again…
I standby the uglier the photo of food I find the need to post online, the better the recipe. This is a prime example…
Ina’s Brownie Pudding
- 2 sticks of butter, melted
- 4 eggs
- 2 c. sugar
- 3/4 c. cocoa powder
- 1/2 c. flour
- Seeds from one vanilla bean
- 1 T. Framboise (optional)
- Preheat oven to 325F.
- Butter an oval baking dish, set aside.
- Melt butter and allow to cool.
- Mix together the eggs and sugar for 5-10 minutes until thick and light yellow in color.
- Slowly mix in the vanilla bean seeds and Framboise.
- Mix in the flour and cocoa until just combined.
- Pour in the melted butter and mix until just combined.
- Pour the mixture into the baking dish.
- Place baking dish in a roasting pan and fill with hot water until midway up the side of the baking dish.
- Bake for one hour.
- It will seem underdone, but go with it. Serve cooled.