BROWNIE PUDDING

Can we handle brownie pudding right now? Mid-January?

Because this stuff is so good I want to seriously marry it.

And (I rarely say this), it’s so incredibly rich and decadent that a little serving is actually better than a huge honkin’ bowl full.

Just enough to satisfy and calm that chocolate craving without making you never want to eat chocolate again (would that, could that ever happen?).

I’ve made a lot of chocolate desserts in my day and this ooey, gooey, delicious brownie pudding is right up there with desserts that I’ll love for the rest of forever.

Think hot fudge pudding cake with a little less cake and a lot more pudding.

Or like a big pan of brownies that are underbaked times a million.

The minute you crunch through that top crusty layer and dive into the pool of molten chocolate, you’ll get what I’m trying to say.

INGREDIENTS:

• 3/4 cup (3 ounces) cocoa powder (Dutch-process or regular; dark cocoa powder works great here)
• 1/2 cup (2.25 ounces) all-purpose flour
• 1/4 teaspoon salt
• 5 large eggs (9 ounces)
• 1 3/4 cups (13 ounces) granulated sugar
• 1 teaspoon vanilla extract
• 2 sticks (16 tablespoons, 8 ounces) butter, melted
• Ice cream, for serving

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Lightly grease a 2-quart baking dish (see note above) with nonstick cooking spray or butter.
2. In a small bowl, whisk together the cocoa powder, flour and salt.
3. In a large bowl, using an electric hand mixer (or in the bowl of a stand mixer with the paddle attachment), beat the eggs and sugar on medium speed for 5-7 minutes until very thick and light yellow in color. Don’t short the time on this step – it’s essential for the texture of the dessert.
4. ................................

for full recipes please see : www.melskitchencafe.com

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