Zutaten für Barefoot Contessa Brownie Pudding
- 1 cup (2 sticks) unsalted butter
- 4 extra-large eggs
- 1 3/4 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 tablespoons Framboise liqueur (optional)
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Zubereitung von Barefoot Contessa Brownie Pudding
- Preheat oven to 325°F (160°C).
- Melt 1 cup (2 sticks) unsalted butter and set aside to cool slightly.
- In a large bowl, beat 4 large eggs and 1 ¾ cups granulated sugar together on medium speed until light yellow and thick, about 5 minutes.
- In a separate bowl, whisk together 1 cup unsweetened cocoa powder and 1 cup all-purpose flour. Gradually add to the egg mixture on low speed, mixing just until combined.
- Slowly pour in the melted butter, mixing until just combined. Do not overmix.
- Grease a 9x12x2 inch baking dish. Pour batter into the prepared dish.
- Place the baking dish into a larger roasting pan.
- Pour enough very hot tap water into the larger pan to come halfway up the sides of the smaller dish.
- Bake for exactly 1 hour.
- A cake tester inserted 2 inches from the edge should come out ¾ clean. The center will appear underbaked – this is correct!
- Let cool completely before serving. Enjoy slightly warm or at room temperature, with a scoop of vanilla ice cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
269g
Fat
107g
Carbs
27g
