I have to say, this recipe takes decadence to a new level. Do NOT serve up a big portion. In this case less is more. It’s one that I would probably try again. Try it this weekend – see what your family thinks. (And don’t forget the coffee and the vanilla bean – it puts the flavor “over the top.”)
Recipe courtesy of Ina Garten and FoodNetwork.com
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
1 teaspoon of instant coffee or espresso
1 tablespoon framboise liqueur, optional (I elected not to use this or Baileys – perhaps next time)
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, salt 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, if using, and the cocoa powder, coffee 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.
You must try – it’s THAT good.
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