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Nutrition Facts
Serving Size 1 (166g) Recipe makes 6 servings
Calories 654
Calories from Fat 324		(49%)
Amount Per Serving		%DV
	Total Fat 36.1g	55%
	Saturated Fat 21.5g	107%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 244mg		81%
Sodium 60mg		2%
Potassium 240mg		6%
Total Carbohydrate 81.0g		27%
	Dietary Fiber 3.9g	15%
	Sugars 67.4g
Protein 8.4g		16%
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Barefoot Contessa Brownie Pudding

Recipe #361766 | 1¼ hours | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: SarahinWI
Mar 19, 2009

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.

SERVES 6 (change servings and units)

Ingredients

1 cup unsalted butter
4 extra large eggs
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 tablespoon vanilla
1 tablespoon framboise liqueur (optional)

Directions

1
Preheat oven to 325 degrees.
2
Melt butter and set aside to cool.
3
Beat eggs and sugar together on medium speed until very light yellow and thick, about 5 minutes.
4
Sift cocoa powder and flour together, and add to sugar and egg mixture on low speed just until mixed.
5
Slowly pour in melted butter and mix again just until combined.
6
Grease a 9x12x2 baking dish (I used an 8x11), and spread mixture into the pan.
7
Place dish into a larger baking pan.
8
Add enough very hot tap water to larger pan to come halfway up the side of the smaller pan.
9
Bake for exactly 1 hour.
10
A cake tester inserted 2 inches from the side will come out 3/4 clean.
11
The center will appear very underbaked, IT SHOULD. The texture of this is between a brownie and pudding.
12
Cool, serve slightly warm or room temperature, with vanilla ice cream if desired.