I've been a fan for a long time. I watch your show faithfully, love your house, envy your kitchen, laugh at your jokes, and think you and Jeffrey are adorable. I've made probably 30 or 40 of your recipes in the past year alone and can't think of one I haven't liked.
However, this brownie pudding rocks. I expect awesome things from you but this was beyond delicious. Even reducing the butter by a quarter, I fell right in love with this dessert. It was so good I couldn't be bothered taking great pictures but had to dig in. The Butterfinger ice cream melting on top was too much to resist.
Thanks for everything. Please come to Phoenix for a book signing someday. I feel like we're old friends, but now we're best friends.
What are you waiting for? Go make it now! And wish me luck- I really shouldn't eat this for breakfast today, but it's going to be hard to resist. (Don't forget to enter the giveaway below if you haven't already!)
Freaking Delicious Brownie Pudding
adapted from Ina Garten, my best friend I've never met
6 tablespoons unsalted butter, plus extra for buttering the dish (that is the reduced amount- the original calls for 1 stick for the half recipe)
2 eggs, at room temperature
1 cup sugar
3/8 cup good cocoa powder
1/4 cup all-purpose flour
1 teaspoon vanilla extract
Vanilla ice cream, for serving
Preheat the oven to 300 degrees F. Lightly butter 6 ramekins or mini pie tins. Melt the 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 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. Place pan in oven. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for about 30 minutes- until the edges look done but the center is still a little soft. 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.