Danielle Macaulay TITLE-min

Brownie Pudding

This dessert is TO DIE FOR. And, I’ll admit, there have been a couple occasions that I ate so much of it, I thought I might go into cardiac arrest. I don’t recommend doing that. When you taste this dessert though, you will THINK you’ve died and gone to heaven. #deathbychocolate 

Although chocolate consumption would be a lovely way to go, I don’t want you to die because of one of my blog posts, so please limit yourself like I do now. I only allow this stuff to come out on the most special of occasions. It is certainly worthy of a special occasion. Please warn your guests to eat at their own risk, though! 😉


1/2 pound (2 sticks) unsalted butter, plus more for buttering dish

4 Extra lg eggs at room temp

2 C sugar

3/4 C good cocoa powder

1/2 C all purpose flour

Seeds scraped from one vanilla bean, or 1/2 tbsp vanilla bean paste

Good Vanilla ice cream and strawberries for serving

Preheat oven to 325 degrees. Lightly butter a 2 quart (9x12x2) oval baking dish. Melt butter and set aside to cool. In a bowl of mixer with paddle attachment, beat eggs and sugar on medium-high speed for 5-10 minutes until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When egg mixture is ready, adjust the speed to low and add vanilla seeds and cocoa flour mixture slowly until just combined. With the mixer still on low, slowly pour in the cooled butter and mix again until just combined. Fold batter together a few times to fully incorporate ingredients that might have been missed at the bottom. 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 sides of the dish and bake for 1 hour. Consistency should be that of a molten lava cake – undercooked like a pudding consistency in the middle, and cooked like a brownie on the exterior. Serve warm with a scoop of vanilla ice cream and top with a few berries.

Original Recipe found Here

Food Photography by: Rebecca O’Hara

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