Brownie Pudding

• 2 sticks Unsalted Butter
• 4 whole Eggs
• 2 cups Sugar
• 3/4 cups Unsweetened Cocoa Powder
• 1/2 cups All-purpose Flour
• 1 Tablespoon Pure Vanilla Extract
• 1 pint Vanilla Ice Cream, For Serving

1. 1. Preheat the oven to 325u0b0F. Lightly grease a 2-quart baking dish.
2. 2. Melt the butter in a small saucepan. Set aside to cool.
3. 3. Beat the eggs and sugar in the bowl of an electric mixer on medium speed for 4 to 5 minutes, until thick and pale in color. Meanwhile, whisk together the cocoa powder and flour. With the mixer on low speed, add the flour mixture in 2 additions, blending until just combined. Slowly add the butter and mix until fully combined. Add the vanilla.
4. 4. Pour the mixture into the prepared baking dish. Bake for 1 hour, until a toothpick comes out mostly clean. Let cool for 10 minutes. Serve warm with a scoop of vanilla ice cream.
5. Recipe adapted from Barefoot Contessa: Back to Basics by Ina Garten.

butter, eggs, sugar, ube, allpurpose, vanilla, vanilla ice cream

Taken from tastykitchen.com/recipes/desserts/brownie-pudding-3/ (may not work)