Chocolate fudge brownie pudding

By: Ina Garten, the Barefoot Contessa

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This recipe is classed as easy

Avg User rating

3.78 / 5 (59 votes cast)

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Prep time:
30 min
Cook time:
1 hr
Serves:
6

Halfway between a brownie and a pudding, this dessert from Ina Garten is deliciously chocolatey and so easy to make

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Ingredients

  • 115 g unsalted butter, plus extra for greasing
  • 4 large eggs, at room temperature
  • 400 g sugar
  • 115 g cocoa powder
  • 65 g plain flour
  • 1 vanilla pod, seeds scraped
  • 1 tbsp framboise liqueur, (optional)
  • vanilla ice cream, to serve
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How does this work?

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

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Method

1. Preheat the oven to 170C/gas 3. Lightly butter a medium sized oval baking dish. Melt the butter and set aside to cool.

2. 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.

3. When the egg and sugar mixture is light and fluffy, reduce the speed to low and add the vanilla seeds, framboise (if using), and the cocoa powder and flour mixture. Mix until just combined. With the mixer still on low, slowly pour in the cooled butter and mix again just until combined.

4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of very hot tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 5cm from the side will come out three-quarters clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

5. Allow to cool and serve with vanilla ice cream.

Cook’s tip: this dessert can be made up to 3 days in advance. Wrap well, refrigerate, and bring to room temperature before serving.

For more Barefoot Contessa recipes check out Ina Garten's book - The Barefoot Contessa: Back to Basics

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Latest Comment

View all comments (9)
 

This was very easy to make, and equally just as tasty as well! :D

StephanieS16921 StephanieS16921  Posted 16 Feb 2011 3:15 PM
 

This was so easy to make, and very tasty too! Smile

StephanieS16921 StephanieS16921  Posted 16 Feb 2011 3:15 PM
 

This is absolutely divine!!! yum yum Very easy to make with few ingredients, gorgeous when still warm and topped with cream or ice cream.
I also left out the liqueur and I used vanilla essence and it was fine. Ive made this twice already and never any left overs!!

LovetoCook! LovetoCook!  Posted 14 Feb 2010 9:33 AM
 

Very very yummy....SmileSmileSmile I left out the liqueur too. I ate it while it was still warm (couldn't wait till it cooled) very chocolatey. Kids loved it too..!!!

RizwanaI30554 RizwanaI30554 Posted 09 Jan 2010 11:37 PM
 

Delicious and so easy to make Smile I left out the liqueur and it still tasted fab........ Will be makin this again shortly!!

ClaireO23222 ClaireO23222 Posted 02 Nov 2009 4:14 PM
 

can v replace vanilla pod to vanilla flavor or essence ...??

roobenarajT6813 roobenarajT6813 Posted 17 Sep 2009 3:48 AM
 

This is absolutely gorgeous and although the recipe makes quite a lot you won't have a problem eating it all!

Jen30 Jen30 Posted 17 Jul 2009 8:40 PM
 

Absolutely Delicious, has to be the best chocolate cake ever!

Anonymous Anonymous Posted 05 Jul 2009 11:22 PM
 

The Browine Pudding Was Lovely

corky5 corky5 Posted 26 Apr 2009 5:08 PM