Brownie Pudding

• 2 sticks unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, room temperature
• 395 g sugar
• 63 g good cocoa powder
• 63 g all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Step 1: Begin the batter Kristina Vanni for Taste of Home Preheat the oven to 325°F. Lightly butter a 2-quart oval baking dish and set aside.

1. 1

   On the stovetop or in the microwave, melt the 2 sticks of butter and set aside to cool.

2. 2

   In the bowl of a stand 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.

3. 3

   Meanwhile, sift together the cocoa powder and flour. # Step 2: Combine the batter Kristina Vanni for Taste of Home Once the egg and sugar mixture is ready, add the vanilla bean seeds, framboise (if using), and the sifted cocoa powder and flour mixture.

4. 4

   Mix only until combined. # Step 3: Add the butter Kristina Vanni for Taste of Home With mixer running on low speed, slowly pour in the melted and cooled butter into the mixer.

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   Mix until just combined. # Step 4: Bake in a water bath Kristina Vanni for Taste of Home Pour the batter into the prepared oval baking dish and place it in a larger roasting pan with high sides. Add enough very hot tap water to the pan to come halfway up the side of the dish. Then bake for 60 minutes, but no longer.

6. 6

   The edges will be set, but the centre will appear quite underbaked.

7. 7

   That’s OK; this is the exact texture we’re looking for, since this dessert is a cross between a brownie and a pudding. # How to Serve Brownie Pudding Allow the brownie pudding to cool slightly. Then, scoop it into bowls and serve with vanilla ice cream. I like it when the brownie pudding is still a little bit warm, and it starts to melt the ice cream ever so slightly. It’s the perfect combination of warm and cool in each bite. However, the brownie pudding can also be served at room temperature, and it will be just as delicious. Find our Test Kitchen’s favourite vanilla ice cream brands. # Here’s What I Thought Kristina Vanni for Taste of Home