This is a Falls’ family favorite! It is an Ina Garten “Barefott Contessa” recipe which is not complicated but it does take an hour to cook. We serve the pudding warm with a scoop of ice cream. We often reheat the leftovers in the microwave or eat it cold from the refrigerator. I did make 1 change to the recipe since I never have vanilla beans on hand I substitute vanilla extract.
2 sticks unsalted butter
4 eggs, at room temperature
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 Preheat the oven to 325 degrees F. Spray 9 by 12 baking dish with oil. Melt 2 sticks of butter and set aside to cool.
2 In mixer with 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.
3 When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla extract and the cocoa powder and flour mixture. Mix only until combined. With the miser still on low, slowly pour in the cooled butter and mix again just until combined.
4 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 hope your family enjoys this recipe as much as we do!