BAREFOOT CONTESSA BROWNIE PUDDING
This is so incredibly rich and decadent. From the Barefoot Contessa's cookbook "Back to Basics," I am posting it here so I don't lose it. The inside will appear VERY underbaked - it is supposed to be that way, so don't keep on baking it! The number of servings are as noted in the cookbook, though I think it could serve far more.
Provided by RSL5709
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Melt butter and set aside to cool.
- Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
- Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
- Slowly pour in melted butter and mix again just until combined.
- Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
- Place dish into a larger baking pan.
- Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
- 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 underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
- Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.
BROWNIE PUDDING
Steps:
- 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.
BAREFOOT CONTESSA'S BROWNIE TART
From Barefoot in Paris, 2004. This dessert is very elegant and rich. If you don't have a tart pan, use a springform pan or even a pie plate--which is what Ina used when she made it on her cooking show.
Provided by Juenessa
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour a 9-inch tart pan with removable sides.
- Preheat the oven to 350 degrees F.
- Melt the butter in a bowl set over simmering water.
- Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts.
- Set aside to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate.
- In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts.
- Fold the flour mixture into the batter until just combined.
- Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack).
- The inside will still be very soft.
- Cool to room temperature before removing the sides of the tart pan.
- Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.
Nutrition Facts : Calories 671.5, Fat 42.3, SaturatedFat 20, Cholesterol 120, Sodium 107.1, Carbohydrate 76.7, Fiber 5.2, Sugar 62.8, Protein 8.9
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