Tag: brownies

Ina Garten’s Brownie Pudding

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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.

NOTES

This is AMAZING! It walks a thin line between molten lava cake and brownie. Make sure you commit to the bit and cream the specified mixture a full 10 minutes as instructed as it does something magical to this decadent dessert. I cannot recommend this highly enough.

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The Ultimate: Baker by Nature’s “Best Fudge Brownies”

Recipe Highlight: These are rich, fudgy brownies with a perfect crinkled top. The chocolate tastes dark and decadent without being bitter, and the chocolate chips really elevate this sweet treat into something really special.

Please check out the original recipe from Baker by Nature for tons of additional information regarding this recipe! I can’t recommend this enough, as it goes into depth about WHY the ingredients work so well in this recipe. Baking is both an art and a science, and this recipe is beautifully and meticulously crafted.

INGREDIENTS

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (43g) unsweetened cocoa powder
  • 1 teaspoon espresso powder optional (don’t use if you don’t like coffee)
  • 3/4 cup (170g) unsalted butter
  • 2 Tablespoons (28ml) oil canola, vegetable, or coconut will work
  • 1 and 1/3 cups (265g) granulated sugar divided
  • 2 large large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract optional, but recommended
  • 3/4 cup (128 grams) chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
  2. In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed. 
  3. In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat. 
  4. In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds. 
  5. Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. 
  6. Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. 
  7. Scrape the batter into the prepared pan and smooth the top. 
  8. Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked. 
  9. Place pan on a cooling rack and cool completely before slicing. 
  10. If desired, top with walnuts.

NOTES

Please note that the recipe as written calls for a 9 x 9-inch pan.

I doubled the recipe to accommodate a 9 x 13-inch pan & opted to top my brownies with walnuts before baking. I can’t stress enough how much we loved these bakery-quality gems. It will forever be my go-to when it comes to satisfying my craving for chocolate.

Kiddos: When you make these, know that I used a mixture of different chocolate chips that I had on hand: some milk chocolate, some dark chocolate, a few semi-sweet. It was a great way to get rid of stray chocolate chips that remained behind after one of Audrey’s notorious cookies baking sprees. I can’t express how proud I am that I have passed down my love of cooking to all of you.

Enjoy!

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