Brown Butter Brownie Pudding

When the iconic Brownie Pudding by Ina Garten took over all of our “For Your Pages," I thought I needed to add my own flare to it. I ended up doing something simple but that brings out the most lovely “caramely” and tasty notes with the addition of brown butter and brown sugar.

Ingredients

4 eggs, room temperature
1 cup sugar
1 cup brown sugar
¾ cup cocoa
½ cup flour
200g brown butter (about 2 sticks browned)
½ tsp sea salt
Optional: vanilla

‍Method

Preheat your oven to 350 F and get a ½ gallon of water to the boil.

In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand mixer, beat your eggs and your sugars until thick, pale and frothy. They should more than double in volume.

Sift together your flour and cocoa powder and add to your sugar/egg mixture. Fold together.

Add in your cooled brown butter and fold until thoroughly combined. Add the salt and vanilla and pour in a greased 9x13 dish. Place your dish inside a larger dish and place in the oven, then pour your boiling water around the edges of the brownie pan.

Bake 50 minutes to 1 hour, depending on how runny you like your pudding. Enjoy with vanilla bean ice cream and a pinch of flakey sea salt.

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