Ina Garten’s Brownie Pudding

Steps

1. 1

   Preheat the oven to 325 degrees F (160 °C) (165 degrees C (325 °F)).

2. 2

   Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish.

3. 3

   Melt the 1/2 pound (2 sticks) of butter and set aside to cool slightly.

4. 4

   In the bowl of an electric mixer fitted with the paddle attachment, beat the 4 extra-large eggs and 2 cups of sugar on medium-high speed for 5 to 10 minutes, until the mixture is very thick and light yellow.

   Start 10-minute timer
5. 5

   Meanwhile, sift the 3/4 cup cocoa powder and 1/2 cup all-purpose flour together into a bowl and set aside.

6. 6

   When the egg and sugar mixture is ready, reduce the mixer speed to low.

7. 7

   Add the 2 teaspoons of vanilla extract (or seeds) and the sifted cocoa powder and flour mixture. Mix only until just combined.

8. 8

   With the mixer still on low, slowly pour in the cooled melted butter and mix again just until combined. Do not overmix.

9. 9

   Pour the brownie mixture into the prepared 2-quart baking dish.

10. 10

    Place the baking dish inside a larger roasting pan. Add enough of the hottest tap water to the larger pan to come halfway up the side of the brownie dish to create a water bath (bain-marie).

11. 11

    Bake for exactly 1 hour. A cake tester inserted 2 inches from the side should come out 3/4 clean, but the center will still appear very under-baked.

    Start 1-hour timer
12. 12

    Remove from the oven and water bath. Allow to cool slightly and serve warm with vanilla ice cream.