Brownie Pudding

Let me introduce you to the dessert we made for NYE.  This my friends, is brownie pudding.  It has to be one of the richest desserts I've ever had.  The recipe wasn't as simple as I usually go, but it was a special occasion.  Hubs and I made it together after the baby went to bed and watched a movie waiting for it to cook.  Please note, this does take an hour in the over.  Plan ahead.  

Results: Divine.  Rich.  You don't need a lot and it will instantly fulfill your sweet tooth. 

We served it with dairy free ice cream.  I definitely think you need ice cream to go with it.  It melts into the brownie pudding and adds the perfect touch. The crust was my favorite part.  

Brownie Pudding

Courtesy of Annie's Eats

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.  Allow to cool slightly before serving with ice cream.