Brownie Pudding

Us Girls in Aprons, if you didn't know, are sisters. We are, actually, triplets. We love to cook and bake, and often send links of recipes we love to each other, and our Pinterest boards are almost identical because we steal recipes that the others have pinned.

Fortunately, Carissa and I live within 15 miles of each other and bake together often.

Unfortunately, Kelli lives like 1500 miles away.

Fortunately, she was here last weekend to visit and we decided to bake something totally girly and wonderful! A gooey, rich chocolately brownie pudding.

This cake reminds me of Carnival Cruise Lines "Melting Cake", but on a larger scale. Someday I will recreate the melting cake, but for now this will quench my craving nicely! The top looks like a brownie. Chewy and delicious. The inside, however, is gooey and rich and...like pudding. It is definitely required to serve it with ice cream! The ice cream will tone down the richness of the cake, and the combination of warm chocolate cake with cold vanilla ice cream is amazing. The best part (besides the chocolate and gooeyness and high calories) is how fast and easy this was to make! So whip this up the next time you are in charge of dessert. Or craving chocolate (which is daily, right?)

 First, you need to combine room-temperature eggs with sugar in the bowl of an electric mixer with the paddle attachment. Mix on medium-high speed until thick and yellow in color. While that is mixing combine the flour with cocoa powder and whisk together.

 When the eggs and sugar are done mixing, add the vanilla.

 Mix in the cocoa and flour on low speed until combined. With the mixer still on low, add the melted butter and mix until combined.

 Place the mix in a 2-quart dish that has been lightly buttered. Place the dish in a larger pan. Add very hot tap water to the pan until it is halfway up the baking dish to create a water bath.

Bake for an hour. It won't look all the way done in the middle of the cake. That is exactly how you want it to look!! Serve with ice cream.

Brownie Pudding

Girls in Aprons

1/2 lb. (2 sticks) unsalted butter (plus a little more for greasing)

4 large eggs, at room temperature

2 cups sugar

3/4 cup cocoa powder (I used Hershey's Special Dark)

1/2 cup all purpose flour 

1 tsp vanilla

Preheat over to 325 F. Lightly butter a 2-quart over baking dish and set it aside. Melt the 2 sticks of butter in a medium bowl and set aside to cool.

In the bowl of an electric mixer with the paddle attachment, add the eggs and sugar. Mix on medium-high until it is thick and light yellow in color. While that is mixing, combine the cocoa powder and flour together with a whisk or sifter. When the eggs and sugar mixture is finished, add the vanilla and cocoa powder/flour mixture. Mix on low just until combined. While the mixer is still on low, add the melted butter. Mix just until combined.

Pour the mixture into the prepared baking dish. Place the baking dish into a larger pan (I used a 9x13 pan) and add very hot tap water to the larger pan until it is halfway up the side of the baking dish. This creates a water bath (see the picture above for a visual). Bake for one hour. When finished the center will look undone - and you will know then that you have done it right!! Allow to cool slightly because it is molten lava when it first comes out of the oven, and serve with ice cream.

Recipe slightly adapted from Annie's Eats.