| Level: | Easy |
| Yield: | 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
Instructions
- 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.
Reviews
This is a winner! Decadent and rich, but delicious enough to have you coming back for more! I added a tsp of expresso powder along with the red wine. So so good!
I have made this so many times. Always a hit. Top it with vanilla ice cream, a couple fresh raspberries and mint and then drizzle with more Chambord- beautiful Christmas dessert that way!
This was a spectacular dessert, I found this recipe today and I wanted to bake something special for my dad for his birthday today. Lucky I had the ingredients on hand except for the alcohol. I just read the reviews and someone suggested Grand Marnier which I also have on hand but didn’t see that comment until was after. Next time I will add the liquor.
This came out great and my family enjoyed this brownie pudding. It had a nice brownie crust on too and was the right amount of gooey inside.
I didn’t exactly prepare to make this recipe so didn’t have all of the exact ingredients. I only had salted butter on hand and only enough sugar left to add about 1.5 cup. Also only had large eggs as opposed to xlarge and used 1 tsp of vanilla extract since I had no vanilla beans on hand. I used Guittard Cocoa Rouge. Despite these deviations it came out really well.
I didn’t exactly prepare to make this recipe so didn’t have all of the exact ingredients. I only had salted butter on hand and only enough sugar left to add about 1.5 cup. Also only had large eggs as opposed to xlarge and used 1 tsp of vanilla extract since I had no vanilla beans on hand. I used Guittard Cocoa Rouge. Despite these deviations it came out really well.
I just made this for the first time, and it was so easy to make and so delicious. I cut the sugar down by almost 1/2 cup and added a tablespoon of Chambord. I will definitely make this again!!!
I have made this brownie pudding so many times! It always comes out great. While I was gluten free I subbed rice flour for the all purpose flour. (Rice flour from the Asian grocery store, it isn’t gritty.) No one could tell. I reduce the sugar and have never included framboise.
I love anything raspberry & chocolate, but this lacked flavor, disspointed couldn’t taste the framboise. Tasted like undercooked batter.
Delicious! Will be a new go-to dessert for sure. I used strong coffee in place of the recommended framboise. Love that it is made from all staple ingredients!
I have been making this for years. It’s always fabulous! In fact my son who is in his 20s just texted me for the recipe. I have the cookbook but was so glad I could just send him the link.
This is an oldie but a goodie that traveled the south before we even heard of Ina, but she made the needed changes to put her name on it or maybe it came with the business she bought. I never thought to add booze to it, a Southern lady rarely would, oh my! Southern Living called it “Chocolate Pudding Cake” and a now-defunct restaurant made a similar dessert called “Baked Fudge”, again, no booze.