Brownie Pudding

February's flavor of the month from Bake at 350: CHOCOLATE!  My favorite!

I was finally able to participate!  And lucky me that this recipe popped up on my Google Reader just in time!  It was warm and deliciously rich...and FOTM gave me an excuse to make it on a random weeknight!

Brownie Pudding

as seen on Annie's Eats, from Barefoot Contessa Back to Basics by Ina Garten

Ingredients

½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish

4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise

Directions

-Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.

-In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

-When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.

-Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be ( I think I baked mine for just a few minutes too long because it was not as gooey as Annie's).  Allow to cool slightly before serving with ice cream.