Recipe courtesy of Ina Garten
Episode: Food with Love
Save Recipe Print
Yield:
6 servings
Level:
Easy
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

More from:

Summer Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Warm Sticky Figgy Pudding

Recipe courtesy of Jade Thompson

Corn Pudding

Recipe courtesy of Food Network Kitchen

Herb & Apple Bread Pudding

Recipe courtesy of Ina Garten

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Bruschetta

Recipe courtesy of Ree Drummond

Aretha Franklin's Peach Cobbler

Recipe courtesy of Aretha Franklin

Browse Reviews By Keyword