Brownie Pudding

OMG Chocolate Brownie Pudding...These are nestled into a hot water bath and gently cooked to perfection. 

Adapted from Barefoot Contesa Back to Basics Brownie Pudding
Brownie Pudding:
Preheat oven to 325.  Butter Ramekins.  Boil Water in Microwave for hot water bath (I boil 2-- 1 quart batches of hot water).  Put large empty roasting pan in the oven, add boiling water to roasting pan.

In a bowl beat (medium high speed) 4 extra large eggs and 2 cups sugar for 10 minutes until rich, thick, creamy and light yellow in color.  Add seeds from 1 vanilla bean (or 2 t vanilla extract) and 1T Framboise.

Mix 3/4 cup cocoa with 1/2 cup flour, set aside.  Slowly add cocoa mixture to egg sugar mixture and mix until just combined.  Slowly add 2 sticks melted and cooled butter.  Mix until just combined. 

Pour batter into little ramekins or baking dish.  Pour Hot water into roasting pan. Put filled ramekin's in Hot Water Bath in the oven.  Bake for 60 minutes.  If you bake in a larger baking dish, it will probably take 75+ minutes to cook.  Allow to cool. 

Garnish:
Serve with Ice Cream, Carmel, Whipped Cream and toasted peanuts, Creme Anglaise would be good too...or just plain is totally killer....

Notes:
BTW...it will appear under baked.  It will have a crisp, chewy brownie like exterior while the interior will be soft, rich and pudding like. Store wrapped in plastic wrap in the fridge.  Bring to room temp or microwave before serving.