Ingredients

The following ingredients have 6 Servings
  • 3/4 cup cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 5 large eggs
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 sticks salted butter (melted)
  • Ice cream (for serving)

Instruction

  • Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note below) with nonstick cooking spray or butter.
  • In a small bowl, whisk together the cocoa powder, flour and salt.
  • In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don't short the time on this step - it's essential for the texture of the dessert.
  • Add the vanilla and flour/cocoa mixture and mix on low speed until just combined and no dry streaks remain. With the mixer on low, carefully add the melted butter and mix until just combined.
  • Spread the batter evenly in the prepared pan and place it in a larger baking pan. Place in the oven and carefully pour very hot water into the larger pan until it comes halfway up the sides of the brownie pudding pan.
  • Bake for 60 minutes. There will be a layer of crust on the top and the middle will look really underbaked. Remove from the oven and carefully remove the brownie pudding pan from the water bath.
  • Allow to cool 10-20 minutes before serving warm with ice cream.