This is heaven in a bowl. Warm, gooey chocolate with a blast of vanilla ice cream. What could be bad with a dessert like this? My answer: Nothing! If you are a chocolate lover, this dessert is perfect for you. It is also pretty easy to assemble and bake which makes it a great choice when you don’t have a lot of time. I’ve made this dessert for a while and I think I got it from an Anna Pump recipe. Anna Pump is a wonderful chef, cookbook author, baker and innkeeper famous for her Hampton’s bakery, Loaves & Fishes. She is not what I would call a “famous” food personality like a Martha or an Emeril, but she is often mentioned by many famous foodies as one of their inspirations. If you don’t know about her, I encourage you to buy one of her cookbooks and enjoy one of her recipes. She knows how to cook. One taste of this Brownie Pudding and you’ll understand what I’m saying.
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean (I have also substituted 1 teaspoon of pure vanilla extract when I didn’t have a vanilla bean in the pantry)
- Vanilla ice cream, for serving
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool. In the bowl of an electric 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 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.
The part I like about this dessert is the fact that it is part chocolate brownie and part chocolate pudding. You sort of get the best of two chocolate worlds in one dish with this recipe. If you are having friends over for dinner, this is a great one to serve…it always pleases. We hope you like this dessert. Anna Pump never disappoints. What chocolate dessert recipes are your favorites?