I have had some pretty insane chocolate cravings lately and rather than deny myself, I thought I would make a mini version of Ina's brownie pudding that I have been lusting after lately. Besides, I am about to put myself through a brief period of denial (more on that later), so I may as well splash out when I can, right? This dessert comes together quickly so it's just a matter of throwing it in the oven. I probably should have baked this for about 20-30 minutes less than I did (I blame the FN site, tells you an hour in one part in and 30 minutes in another). Instead of a pudding, I ended up with more of a brownie cake, but that's not to say it wasn't good. Unlike my DB challenge from a couple of months ago, this was a delicious rich chocolate dessert that went excellently with the smooth honey ice cream that I paired it with. Instead of baking this in a large pan, I used two 4.5 ounce ramekins to have a little individual dessert. As I said, I overbaked these so they came out of the ramekins quite easily, but they were still delicious. I definitely want to try making this again to get the pudding consistency that was intended, but if you are looking for an easy chocolate fix, look no further.
It's Friday, go out an enjoy the weekend. I am heading up to SF tomorrow morning and may not have time to visit/comment on your blogs, but I will be with you in spirit and back on Monday. If you want to contribute to my race (which is this Sunday), it's not to late...click this link. Have a fantastical weekend!
(Adapted from Ina Garten)
4 tablespoons unsalted butter
1 egg at room temperature
1/4 cup sugar
3 tablespoons cocoa powder
2 tablespoons all-purpose flour
1/4 teaspoon vanilla
Ice cream for serving (optional, but recommended)
Preheat the oven to 325 degrees F. Lightly butter or spray two 4.5-ounce ramekins. Melt the butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the egg 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, 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 20-30 minutes. 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 ice cream.