An underdone brownie. Words cannot describe.
If you secretly take your brownies out a leeetle bit early every time just so that oops you need a spoon to eat the center piece, then we are soul mates.
And as your soul mate, I share with you today… Brownie Pudding.
Brownie Pudding, when baked properly, has a brownie top with gooey bottom. That’s right, we can bring our dark-closet secret of intentionally undercooking brownies out into the glorious, mainstream light with a brownie that is supposed to be so gooey you can’t even cut it. It’s supposed to be eaten with a spoon. It’s supposed to be baking in your oven right now.
Brownie Pudding. The sixth love language?
- 2 sticks (1 c) unsalted butter, plus extra for buttering the dish
- 4 eggs, at room temperature
- 2 c sugar
- ¾ c cocoa powder
- ½ c flour
- Seeds scraped from 1 vanilla bean
- 1 T framboise liquor (optional... and SO delicious)
- Preheat the oven to 325 degrees. Lightly butter a 2-quart oval baking dish.** Melt the butter and set aside to cool.
- Beat the eggs and sugar on medium-high speed in a large bowl for 5-10 minutes, until very thick and light yellow. Meanwhile, combine the flour and cocoa in another bowl and set aside.
- When the egg and sugar mixture is ready, lower the mixer speed to low and add the vanilla seeds, framboise (if using), and the cocoa-flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.
- Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough hot tap water to the pan to come halfway up the side of the dish and bake for exactly one hour. A cake tested inserted 2 inches from the side will come out ¾ clean. The center will appear very under-baked (yay!).