culinary review

Brownie/Pudding Chocolate Dessert

Last Modified: 09/30/11
First Published: 09/15/11
Views: 830
<<     >>
Views: 830

What a gooey and wonderful dessert we had the other night. It all began when I was looking for an easy dessert perferably with chocolate to accompy our chicken marsala dinner. Well, it couldn't have been better or more pleasing. A cross between a brownie and pudding said the recipe and boy was that accurate. Messy and delicious, rich and calorie ridden this dessert was fun and filling. The Barefoot Contessa sure knows how to please a crowd. I would surely make this recipe again and next time invite over a few more people so I won't eat all the leftover brownie/pudding myself! I added a scoop of ice cream for a few more calories but a dollop of cream would also work.

I followed the recipe and it worked out fine - easy, gooey and syrupy works great every time.


* 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


I coated a 9 X 12 X 2 inch oval dish with butter in a 325 degree oven. Melted the butter and then let cool.

In an electric mixer I beat the sugar and eggs until light and thick. Sift the cocoa powder and flour in a small bowl.

I added vanilla extract as I didn't have a bean and no liquer then added the cocoa mixture until combined and added the cooled butter.

Poured the mixture into my baking dish and then into a large pan with hot tap water coming half way up the sides. Bake 1 hour and then cool & serve

The picture of the Barefoot Contessa's was a bit more of a brownie whereas mine was a little more gooey. Maybe the oven's were off but still a nice dessert to serve with ice cream and a cappuchino.