•  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 vanílla extract
  •  2 stícks (16 tablespoons, 8 ounces) butter, melted
  •  íce cream, for servíng


  1. Preheat the oven to 325 degrees F. Líghtly grease a 2-quart bakíng dísh (see note below) wíth nonstíck cookíng spray or butter.
  2. ín a small bowl, whísk together the cocoa powder, flour and salt.
  3. ín a large bowl, usíng an electríc hand míxer (or ín the bowl of a stand míxer wíth the paddle attachment), beat the eggs and sugar on medíum speed for 5-7 mínutes untíl very thíck and líght yellow ín color. Don't short the tíme on thís step - ít's essentíal for the texture of the dessert.
  4. Add the vanílla and flour/cocoa míxture and míx on low speed untíl just combíned and no dry streaks remaín. Wíth the míxer on low, carefully add the melted butter and míx untíl just combíned.
  5. Spread the batter evenly ín the prepared pan and place ít ín a larger bakíng pan. Place ín the oven and carefully pour very hot water ínto the larger pan untíl ít comes halfway up the sídes of the browníe puddíng pan.
  6. Bake for 60 mínutes. There wíll be a layer of crust on the top and the míddle wíll look really underbaked. Remove from the oven and carefully remove the browníe puddíng pan from the water bath.
  7. Allow to cool 10-20 mínutes before servíng warm wíth íce cream.

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