Brownie Pudding

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I used 1 tsp of pure vanilla extract and we took it out at about 45 minutes. Everyone that tried it said it was too sugary and it tastes funny.

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I despise the water bath.Whatever Im baking always needs to bake much longer. BUT, I've made this twice and both times were perfect in an hour. It is incredibly rich so you will need the ice cream, a glass of milk or both to go with it. My only adjustment was I used 1 tsp of vanilla extract. The bean is too expensive and I wasnt impressed with it in another recipe.

For pagman1_748744 Maybe you need a thermometer in your oven. Perhaps the temp runs higher than what you set the dial at.

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This is the best brownie pudding ever. I made it for Christmas last year and my family loved it. I am planning to make it again. Don't over cook it, it will not have that gooey center. Very rich and creamy. Chocolate lovers, indulge!

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Absolutely INCREDIBLE!!!! Can not eat a whole lot of it becuase it is so rich...worth every calorie!!! Ridiculous!

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This is quite literally the best brownie ever.... and it's not even really a brownie! It is rather rich, but if you put it on top of ice cream and have a nice hot cup of tea with it, ooohhhmigoshh :
Probably not for those who don't like rich foods, though! (At least in large quantities

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I have made this several times and yes, this is rich but delicious. It is also forgiving. Last time I made this, dummy me forgot the melted butter and realized after it had been in the oven for about 8 minutes. I pulled it out, put back in the mixing bowl, added the butter and popped back in the oven. Turned out just fine! P.S. I don't use framboise - I either add kahlua or omit entirely.

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it was delicious. my whole family loved it. but it was a bit rich. so you had to have either ice cream or a glass of milk with it

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It was almost too rich for me.

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This is without a doubt one of the best dessert recipes I have ever made. I had to modify, though, as hubby & I cannot stand the smell or flavor of raspberries. I left out the framboise, can't afford the vanilla beans, used regular vanilla extract instead. It is unbelievably delicious. You must beat until it is exceedingly light in color (about 6 minutes with my hand mixer. To the user who said it dried out, all but the highest-end ovens really need to have a thermometer inside to calibrate. My oven runs 75 degrees cool and my mom's, 50 degrees hot. An hour at 350 instead of 300 will be catastrophic.

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This is an awesome recipe. It is now one of me and my husbands favorite desserts. Awesome job Ina. If you want ot check out picutes go to my blog loveandpastry.blogspot