First, I must let you know that this is a Barefoot Contessa recipe from Ina Garten at the Food Network. I have modified this recipe. Read all notations to see how!
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
***I did not use a whole vanilla bean. I like most of us, am snowed in my house. Plus, I don't want to shell out for a vanilla bean when there is so much chocolate. ***
- I only used 1 stick of butter
- 2 tablespoons of Grand Marnier or triple sec
- zest of 1 orange
The first picture shows how it looks when you, cook it in a water bath or bain Marie! This is VERY scrumptious! You must try this. It may seem a pain, but it is worth it. Just remember, first wet ingredients, then sift dry and add then all together. You may be saying" Andrea, you are crazy sugar is a dry ingredient". Alas, in baking it is always treated as a wet ingredient. It is most often creamed with butter, eggs or both. Enjoy! Remember, you can Rock That Plate!