Brownie Pudding

R

Rosalm

New member
I made this today and it's fantastic... I used Kahlua instead of
Framboise and 1 tsp of liquid vanilla instead of scraping a bean.

`````````````````

Brownie Pudding
http://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe/index.html

6 servings

Ingredients


1/2 pound (2 sticks) unsalted butter, plus extra for buttering the
dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving


Directions

Preheat the oven to 325 degrees F.

Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt
the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment,
beat the eggs and sugar on medium-high speed for 5 to 10 minutes,
until very thick and light yellow. Meanwhile, sift the cocoa powder
and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and
add the vanilla seeds, framboise, if using, and the cocoa powder and
flour mixture. Mix only until combined. With 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 of the hottest tap water to the pan to
come halfway up the side of the dish and bake for exactly 1 hour. A
cake tester inserted 2 inches from the side will come out 3/4 clean.
The center will appear very under-baked; this dessert is between a
brownie and a pudding.

Allow to cool and serve with vanilla ice cream.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message news:[email protected]...


I made this today and it's fantastic... I used Kahlua instead of
Framboise and 1 tsp of liquid vanilla instead of scraping a bean.

`````````````````

Brownie Pudding
http://www.foodnetwork.com/recipes/ina-garten/brownie-pudding-recipe/index.html

6 servings

Ingredients


1/2 pound (2 sticks) unsalted butter, plus extra for buttering the
dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving


Directions

Preheat the oven to 325 degrees F.

Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt
the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment,
beat the eggs and sugar on medium-high speed for 5 to 10 minutes,
until very thick and light yellow. Meanwhile, sift the cocoa powder
and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and
add the vanilla seeds, framboise, if using, and the cocoa powder and
flour mixture. Mix only until combined. With 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 of the hottest tap water to the pan to
come halfway up the side of the dish and bake for exactly 1 hour. A
cake tester inserted 2 inches from the side will come out 3/4 clean.
The center will appear very under-baked; this dessert is between a
brownie and a pudding.

Allow to cool and serve with vanilla ice cream.


WOW!....That sounds delicious, SF.......I must try this one...

BB
 
On Sat, 5 Feb 2011 23:47:44 +1100, " Bigbazza" wrote:


Don't do what I did... I melted the butter in the microwave and then
completely forgot about it until the pudding had been in the oven for
10 minutes. Yiiikes! I took it out and whisked in the butter, put it
back and continued baking. Fortunately, it's a "forgiving" recipe and
was none the worse for wear at the end of the baking time... or at
least I couldn't tell if it was. LOL

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 5 Feb 2011 08:24:50 -0800 (PST), Kris
wrote:


I don't ever have Frangelico on hand, but I always have Kahlua. No
need to make dessert any more expensive than necessary! ;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 2/5/2011 2:47 AM, sf wrote:

This sounds great. I hope to try it soon.

Kate


--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
sf wrote:


I saved it for future decadence-- Framboise is a new one on me so
I looked it up. Raspberry Liqueur!?

I might not get to the brownies for awhile- but next trip to the
liquor store I'll be getting some of that.

I've taken to sweetening my evening bourbon with a splash of
something-- and raspberries might be just the thing.

Jim
 
On Tue, 8 Feb 2011 11:49:10 -0800 (PST), ImStillMags
wrote:


The texture is more like a souffle, but it could probably hold the
nuts.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Tue, 08 Feb 2011 15:52:07 -0500, Jim Elbrecht
wrote:


Yes, raspberry... but really use anything (or nothing, just add a
little more vanilla) that you like with chocolate. Kahlua was perfect
for me and I always have it on hand.
That's a thought. Not sure I'd like it, but I like Manhattans so
maybe I would.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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