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Brownie Pudding
2022-02-21
https://www.metro.ca/userfiles/image/recipes/pouding-façon-brownie-11856.jpg
PT20M
PT1H00M
PT1H20M
Heat your oven to 325 degrees F, butter an oval or square casserole dish.Sift your cocoa powder, espresso powder, and flour together and set aside. Mellt your butter and set aside.Using a hand mixer, beat your eggs and sugar together on medium high speed for 5-7 minutes minutes until very thick and light yellow.Add your vanilla, cocoa powder, flour and salt.Pour in your melted butter and mix until combined, pour in your buttered casserole dish.Place your casserole dish in a deep, oven safe baking pan and carefully pour warm water into the pan until it comes up halfway up the side of the casserole dish. This is your water bath to help keep the brownie pudding liquid.Bake for 60 minutes.Take out and let cool. It will look underdone but it is in fact ready and good to eat. You can serve warm, or completely cooled. Serve with vanilla ice cream, whip cream and fresh fruit if desired. If served warm or without setting in the fridge, brownie pudding will be softer and runnier. If you allow it to cool for several minutes or hours, it will thicken significantly.
8
Metro
0
0
0
0
Brownie Pudding
2 sticks unsalted buter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups (500 ml) sugar
1 teaspoon (5 ml) of kosher salt
3/4 cup (185 ml) good quality cocoa powder
1/2 cup (125 ml) all-purpose flour
1 teaspoon (5 ml) espresso powder (finely ground coffee beans)
2 teaspoons (10 ml) vanilla
vanilla ice cream, for serving
whipped cream, for serving
Fresh strawberries, for serving
Brownie Pudding
8
Desserts
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME
Ingredients
-
Brownie Pudding
-
2
sticks unsalted buter, plus extra for buttering the dish
-
4
extra-large eggs, at room temperature
-
2 cups
(500 ml)sugar
-
1 teaspoon
(5 ml)of kosher salt
-
3/4 cup
(185 ml)good quality cocoa powder
-
1/2 cup
(125 ml)all-purpose flour
-
1 teaspoon
(5 ml)espresso powder (finely ground coffee beans)
-
2 teaspoons
(10 ml)vanilla
-
vanilla ice cream, for serving
-
whipped cream, for serving
-
Fresh strawberries, for serving
Preparation
Heat your oven to 325 degrees F, butter an oval or square casserole dish.
Sift your cocoa powder, espresso powder, and flour together and set aside. Mellt your butter and set aside.
Using a hand mixer, beat your eggs and sugar together on medium high speed for 5-7 minutes minutes until very thick and light yellow.
Add your vanilla, cocoa powder, flour and salt.
Pour in your melted butter and mix until combined, pour in your buttered casserole dish.
Place your casserole dish in a deep, oven safe baking pan and carefully pour warm water into the pan until it comes up halfway up the side of the casserole dish. This is your water bath to help keep the brownie pudding liquid.
Bake for 60 minutes.
Take out and let cool. It will look underdone but it is in fact ready and good to eat. You can serve warm, or completely cooled. Serve with vanilla ice cream, whip cream and fresh fruit if desired. If served warm or without setting in the fridge, brownie pudding will be softer and runnier. If you allow it to cool for several minutes or hours, it will thicken significantly.
Source :
Metro
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