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Preheat your oven to 325°F (165°C). Grease a 9x12-inch baking dish thoroughly.

Melt the 1/2 pound (2 sticks) of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool while you prepare the rest of the batter.

In a stand mixer fitted with the paddle attachment, beat the 4 extra-large eggs and 2 cups of granulated sugar on medium-high speed for 5 to 10 minutes, until the mixture is very thick and pale yellow.

While the eggs and sugar are beating, sift together the 3/4 cup of cocoa powder and 1/2 cup of all-purpose flour into a separate bowl. Set aside.

Reduce the mixer speed to low. Add the vanilla bean seeds (or vanilla extract) and the optional 1 tablespoon of framboise liqueur. Then, gradually add the sifted cocoa and flour mixture until just combined. Be careful not to overmix.

Slowly pour the cooled melted butter into the batter, mixing on low speed until just combined. Again, avoid overmixing.

Pour the brownie batter into the prepared 9x12-inch baking dish. Place the baking dish into a larger roasting pan. Carefully pour hot tap water into the outer roasting pan so that it comes about halfway up the sides of the brownie dish. This creates a water bath, which helps the pudding cook evenly and stay moist.

Bake in the preheated oven at 325°F (165°C) for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, indicating a fudgy consistency.

Remove the roasting pan from the oven. Carefully lift the brownie pudding dish out of the water bath. Let it cool completely before serving. Serve with your favorite ice cream.


Preheat your oven to 325°F (165°C). Grease a 9x12-inch baking dish thoroughly.

Melt the 1/2 pound (2 sticks) of unsalted butter in a small saucepan or microwave-safe bowl. Set aside to cool while you prepare the rest of the batter.

In a stand mixer fitted with the paddle attachment, beat the 4 extra-large eggs and 2 cups of granulated sugar on medium-high speed for 5 to 10 minutes, until the mixture is very thick and pale yellow.

While the eggs and sugar are beating, sift together the 3/4 cup of cocoa powder and 1/2 cup of all-purpose flour into a separate bowl. Set aside.

Reduce the mixer speed to low. Add the vanilla bean seeds (or vanilla extract) and the optional 1 tablespoon of framboise liqueur. Then, gradually add the sifted cocoa and flour mixture until just combined. Be careful not to overmix.

Slowly pour the cooled melted butter into the batter, mixing on low speed until just combined. Again, avoid overmixing.

Pour the brownie batter into the prepared 9x12-inch baking dish. Place the baking dish into a larger roasting pan. Carefully pour hot tap water into the outer roasting pan so that it comes about halfway up the sides of the brownie dish. This creates a water bath, which helps the pudding cook evenly and stay moist.

Bake in the preheated oven at 325°F (165°C) for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, indicating a fudgy consistency.

Remove the roasting pan from the oven. Carefully lift the brownie pudding dish out of the water bath. Let it cool completely before serving. Serve with your favorite ice cream.
