Barefoot Contessa Brownie Pudding Recipe

Ingredients for Barefoot Contessa Brownie Pudding

• Unsalted Butter
• Extra Large Eggs
• 1 ¾ cups granulated sugar
• 1 cup unsweetened cocoa powder
• All Purpose Flour
• Vanilla
• Framboise Liqueur

How to Make Barefoot Contessa Brownie Pudding

1. Preheat oven to 325°F (160°C).
2. Melt 1 cup (2 sticks) unsalted butter and set aside to cool slightly.
3. 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.
4. 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.
5. Slowly pour in the melted butter, mixing until just combined. Do not overmix.
6. Grease a 9x12x2 inch baking dish. Pour batter into the prepared dish.
7. Place the baking dish into a larger roasting pan.
8. Pour enough very hot tap water into the larger pan to come halfway up the sides of the smaller dish.
9. Bake for exactly 1 hour.
10. A cake tester inserted 2 inches from the edge should come out ¾ clean. The center will appear underbaked – this is correct!
11. Let cool completely before serving. Enjoy slightly warm or at room temperature, with a scoop of vanilla ice cream, if desired.