Barefoot! Brownie Pudding and Missing Broccolini
This week has been a little hectic to say the least. Yesterday at lunch, I ran to Target to grab the ingredients needed for the two Barefoot bonus recipes. This week’s recipes, Sauteed Broccolini, chosen by Mary at Meet Me in the Kitchen and Brownie Pudding, chosen by Tia at Southern, eh? had mixed reaction in our house. The Husband and his sister (here for Spring Break) love sweets. I, on the other hand, simply love making sweets and watching as others enjoy. Especially chocolate. I’m just not a lover of chocolate. I was, however, very excited about the broccolini.
Sadly, Target failed me yesterday and didn’t have their normal supply of broccolini. I grabbed a small bunch of broccoli instead and decided to forge ahead with the recipe using plain ol’ broccoli. Lunch came and went and I found myself unsatisfied, not unusual when I’m stressed. The broccoli called to me from its bag next to my desk. I gave into the urge sometime around 3:00 and took the broccoli to the sink, rinsed it off… grabbed a knife and started cutting away at it. When it came time to go home I reached for the remaining broccoli… which was gone. Whoops. Guess I’ll just be making brownie pudding!
Really, the pudding was excellent. The top was crispy… the center gooey. It was like a molten chocolate cake on crack. I had approximately 4 small bites before throwing in the towel and declaring it way too rich for my taste buds. The Husband and The Sister-in-Law devoured it. There was moaning!
Often one to cut the fat from our Barefoot recipes, there wasn’t really much I could do to this. Butter is butter. Instead of the framboise I added some leftover Irish cream from the previous night’s festivities and added about a teaspoon of coffee granules. I could totally taste the Irish cream and coffee and it was excellent!
Ina Garten, The Barefoot Contessa
1 c butter
4 extra large eggs, at room temperature
2 c sugar
3/4 c good cocoa powder
1/2 c flour
Seeds scraped from 1 vanilla bean
1 T framboise liqueur, optional (I used Irish Creme)
I also added 1 t coffee granules
Vanilla ice cream, for serving
Preheat oven to 325 degrees. Lightly butter a 2-quart oval baking dish. Melt the butter and set aside to cool.
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. 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, framboise (or Irish Cream) 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 exactly 1 hour. 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 vanilla ice cream.
So… you aren’t a barefotter yet? You should be ashamed of yourself! Come join us!