Brownie Pudding

This dessert, from Barefoot Contessa Back to Basics, was a huge hit at supper club. Think of it as hot brownie batter (our friend Amy suggested renaming it “Runny Brownie”). It has a crusty top with a molten chocolate interior. You will definitely want to serve this with ice cream or a big glass of milk to cut the richness. Enjoy!

Brownie Pudding
1 cup butter
4 eggs
2 cups sugar
3/4 cup cocoa
1/2 cup all-purpose flour
1 tsp. vanilla extract

1. Lightly grease baking dish with butter. Then beat remaining butter, sugar, and eggs with an electric mixer until thick and pale. Combine cocoa and flour. Gradually beat in cocoa mixture; stir in vanilla.
2. Pour mixture into baking dish. Place baking dish in a larger pan, and pour hot tap water into larger pan to halfway up sides of baking dish.
3. Bake at 325° for 1 hour.