Valentine’s Day is perhaps one of the best holidays. Wait…wait…hear me out. Yes, there is an over-the-top focus on having a significant other and romance, which can be very off-putting for those not currently in a relationship, but on the other hand, it is a day almost completely devoted to chocolate.
Produce departments are full of juicy, ripe berries just waiting to be dipped in melted chocolate. Store shelves are bursting with heart-shaped boxes that are filled with scrumptious chocolate morsels. Restaurants specifically advertise chocolate fountains and special chocolate served with the meal on Valentine’s Day. If you are buying one (or 3) pints of chocolate ice cream, in protest of the pink and red love-fest, no one bats an eye. It is the one day, when we finally all admit that we are in love with chocolate!
I’ve been working really hard, these last few weeks, to lose the last few pounds of baby weight, but I’m planning on a special Valentine’s dessert splurge. I don’t want to waste all my hard work on just any plain, old chocolate. I really want to eat something special. Baked Brownie Pudding is the perfect, decadent Valentine’s Day chocolate splurge. It is a beautiful blend of brownie and fudge, with a crunchy top that nicely complements its gooey, rich center. Paired with ice cream and fresh fruit, it is nothing short of true love.
To get started you will need:
1 C butter, 4 eggs, 2 C sugar, 3/4 C cocoa powder, 1t vanilla, and 1/2 C flour
Begin by melting your butter and setting it aside to cool. Next, using the paddle attachment on your mixer, you will beat the eggs and sugar on medium-high speed for 5-8 minutes.
The egg mixture will become very pale yellow and very thick.
While the egg mixture is beating, lightly coat a 2-quart baking dish with cooking spray. Sift together the flour and cocoa. When the egg mixture is ready add the vanilla and the cocoa/flour mixture and mix on low, until just combined.
Pour in the melted cooled butter and mix on low until just combined. Spread the batter into the prepared baking dish. Place the baking dish inside of a 9×13 pan. Fill the 9×13 pan with water, until it comes halfway up the sides of the baking dish.
Bake for 50-60 minutes. A toothpick inserted 2 inches from the edge should come out partially clean, and the surface should look dry. The center will still be gooey. Remove the baking dish from the 9×13 pan and allow to cool. Baked Brownie Pudding is delicious when served warm with ice cream and fresh fruit.
Baked Brownie Pudding
1 cup (2 sticks) butter
4 large eggs
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract (imitation vanilla works too)
- Preheat the oven to 325F. Lightly coat a 2-quart baking dish (or 8×8 dish) with cooking spray.
- Melt the butter and set aside to cool.
- Using the paddle attachment of your mixer, beat the eggs and sugar on medium-high speed for 5 to 8 minutes, or until the mixture becomes very thick and pale yellow.
- While the sugar/egg mixture is beating, sift the cocoa powder and flour together into a separate bowl.
- When the egg and sugar mixture is ready, add the vanilla and cocoa/flour mixture. Mix on low until just combined.
- Pour in the melted and cooled butter and continue beating just until combined.
- Spread the brownie mixture into the prepared baking dish. Place it inside a 9×13 pan and add hot water to the 9×13 pan, until it comes about halfway up the sides of the baking dish. Bake for 50-60 minutes. A toothpick inserted two inches from the edge should be partially clean and the surface should be dry. The center will still be gooey.
- Remove the baking dish from the oven and transfer it to a wire rack to cool. Serve with ice cream and fresh fruit.
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