Improper Red-Velvet Brownie Pudding
Improper Red-Velvet Brownie Pudding
Ingredients
For the Red Velvet Brownie Layer
- 4 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 40 grams unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup melted butter
- 1 teaspoon red food coloring, or as needed for vibrant color
For Assembly and Serving
- 2 cups dark fruit compote, such as blueberry or mixed berry
- 4 scoops vanilla ice cream
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare a glass baking dish (approximately 8x8 inches or similar) and a larger baking tray that can accommodate the glass dish for a water bath.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, crack the 4 large eggs. Add the 2 cups of granulated sugar to the bowl.
⏱️ 1 min
- 3
Using an electric hand mixer, beat the eggs and sugar together until the mixture is well combined, light in color, and slightly fluffy. This should take about 3-4 minutes.
⏱️ 4 min
- 4
Add the 1 tablespoon of vanilla extract and 1 teaspoon of white vinegar to the egg and sugar mixture. Mix briefly to combine.
⏱️ 1 min
- 5
Sift the 40 grams of unsweetened cocoa powder and 1/2 cup of all-purpose flour into the wet ingredients. Add 1 teaspoon of red food coloring at this stage.
⏱️ 2 min
- 6
Using the electric hand mixer, mix the batter until the dry ingredients are just incorporated and the batter begins to turn a vibrant red. Be careful not to overmix.
⏱️ 2 min
- 7
Pour the 1/2 cup of melted butter into the red batter. Whisk slowly with the electric hand mixer until the butter is fully combined and the batter is smooth and uniformly red. Use a spatula to scrape down the sides of the bowl to ensure everything is well mixed.
⏱️ 3 min
- 8
Pour the red velvet batter into the prepared glass baking dish. Place this glass baking dish inside the larger baking tray.
⏱️ 1 min
- 9
Carefully pour hot water into the larger baking tray, around the glass dish, until the water comes about halfway up the sides of the glass dish. This creates a water bath (bain-marie).
⏱️ 1 min
- 10
Carefully transfer the baking tray with the water bath and red velvet batter to the preheated oven. Bake for approximately 45-55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center will still be a bit jiggly, which is desired for a pudding-like texture.
⏱️ 45 min•🌡️ 325
- 11
Once baked, carefully remove the baking dish from the water bath and let it cool slightly on a wire rack.
⏱️ 5 min
- 12
To serve, spoon a generous amount of dark fruit compote into the bottom of individual serving glasses or bowls. Scoop a portion of the warm red velvet brownie pudding on top of the fruit compote. Finish with a scoop of vanilla ice cream.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Improper Red-Velvet Brownie Pudding
For the Red Velvet Brownie Layer
- 4 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 40 grams unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup melted butter
- 1 teaspoon red food coloring, or as needed for vibrant color
For Assembly and Serving
- 2 cups dark fruit compote, such as blueberry or mixed berry
- 4 scoops vanilla ice cream
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare a glass baking dish (approximately 8x8 inches or similar) and a larger baking tray that can accommodate the glass dish for a water bath.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, crack the 4 large eggs. Add the 2 cups of granulated sugar to the bowl.
⏱️ 1 min - 3
Using an electric hand mixer, beat the eggs and sugar together until the mixture is well combined, light in color, and slightly fluffy. This should take about 3-4 minutes.
⏱️ 4 min - 4
Add the 1 tablespoon of vanilla extract and 1 teaspoon of white vinegar to the egg and sugar mixture. Mix briefly to combine.
⏱️ 1 min - 5
Sift the 40 grams of unsweetened cocoa powder and 1/2 cup of all-purpose flour into the wet ingredients. Add 1 teaspoon of red food coloring at this stage.
⏱️ 2 min - 6
Using the electric hand mixer, mix the batter until the dry ingredients are just incorporated and the batter begins to turn a vibrant red. Be careful not to overmix.
⏱️ 2 min - 7
Pour the 1/2 cup of melted butter into the red batter. Whisk slowly with the electric hand mixer until the butter is fully combined and the batter is smooth and uniformly red. Use a spatula to scrape down the sides of the bowl to ensure everything is well mixed.
⏱️ 3 min - 8
Pour the red velvet batter into the prepared glass baking dish. Place this glass baking dish inside the larger baking tray.
⏱️ 1 min - 9
Carefully pour hot water into the larger baking tray, around the glass dish, until the water comes about halfway up the sides of the glass dish. This creates a water bath (bain-marie).
⏱️ 1 min - 10
Carefully transfer the baking tray with the water bath and red velvet batter to the preheated oven. Bake for approximately 45-55 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center will still be a bit jiggly, which is desired for a pudding-like texture.
⏱️ 45 min•🌡️ 325 - 11
Once baked, carefully remove the baking dish from the water bath and let it cool slightly on a wire rack.
⏱️ 5 min - 12
To serve, spoon a generous amount of dark fruit compote into the bottom of individual serving glasses or bowls. Scoop a portion of the warm red velvet brownie pudding on top of the fruit compote. Finish with a scoop of vanilla ice cream.
⏱️ 3 min