I haven’t made anything really sweet like this in almost a month! That’s hard to believe, but it’s true. I guess I really was sweetened out after the holidays. No wonder I’ve lost 8 pounds since January 1st! That in itself is worth noting because I’m not on a diet. Nor have I worked out much. But I have been cooking. For the most part, you guys have seen here what I’ve been eating. It’s definitely not diet food, right? But I lost 8 pounds anyway! This surprising development is proof enough for me that eating and cooking with fresh foods, as opposed to processed foods, is good for me! Hooray for cooking good stuff!! Imagine if I took the really healthy route!
This rich, decadent, not quite good for me but absolutely delicious Baked Chocolate Pudding is fantastic. It’s a cross between brownies and pudding, which makes it doubly delicious in my book. This is not a healthy recipe by any means. With these ingredients, it’s not particularly good for your body, but I can assure you it’s very good for your soul. When eaten in moderation, of course. If you love chocolate (I really, really do), brownies in particular, you will love this. It’s a wonderful dessert. I love that it has a crunchy outside and an oh so soft and smooth choclatey pudding inside. It. is. yummy. This recipe is adapted from one by Ina Garten in her cookbook, Barefoot Contessa: Back to Basics. You all know how much I love Ina’s recipes, and this one didn’t disappoint.
Now it’s time to slowly add the cocoa and flour you whisked together. Be sure to keep the mixer on low speed while you gradually add them. You don’t want cocoa and flour flying around your kitchen. Trust me, I’ve been there, and it’s not fun. At all.
Now it’s time to slowly add that cooled, melted butter. Mix it in until it’s just combined. Meaning, don’t over mix it. You want it to be light and fluffy and look like this. (I can’t lie, I wanted to dive right into that batter at this point)
But wait! This has to be baked in a water bath! Not a big deal. Just place your baking dish in a roasting pan, or the disgusting old crappy broiler pan that came with your 20 year old oven, and fill it up with hot water, just until it’s about half way up your pudding/brownie batter. (Note to self: get a damn roasting pan, this is the third time you’ve needed one this month)
Nowwwww, you can bake it for one hour at 325 degrees F.
When it’s done it will look something like this. It might even seem to you like it’s not done baking. But it is. If you put a toothpick in the center, the bottom quarter or so will be wet. That’s what you want – that’s where the pudding-like inside is born. Let it cool a little before you take a bite, it’s really hot! This would be best with some ice cream, but I loved it as is. It definitely took care of that chocolate craving I had yesterday.
One more yay for Ina and another yay for chocolate!
Enjoy this!! In moderation. Of course
Have a terrific Friday guys!
Baked Chocolate Pudding (Brownie) Recipe
Adapted from a recipe by Ina Garten in her cookbook, Barefoot Contessa: Back to Basics
The recipe below is printed the way I made it here, using vanilla extract rather than vanilla beans. You can print the original recipe at The Food Network
- 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
- 1 teaspoon vanilla extract
- 1 tablespoon framboise (raspberry) liqueur, optional (we did not use it)
- Vanilla ice cream, for serving
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 , 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.
Allow to cool and serve with vanilla ice cream.