Adapted from foodnetwork.com
- 1/2 pound (2 sticks) butter
- 4 large or extra-large eggs
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour or gluten free flour
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
- Melt the butter and set aside to cool.
- Meanwhile, preheat oven to 325°F. Use the butter wrapper to lightly grease a 2-quart oval baking dish. Place dish inside a large, deep roasting pan (you will be adding hot water later to create a water bath.)
- In the bowl of an electric mixer fitted with the paddle attachment (or use an electric hand mixer), beat together:
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- Mix on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
- Place a sifter over the bowl, and add:
- 3/4 cup cocoa powder
- 1/2 cup flour
- Mix at medium/low speed just until combined.
- Turn the mixer down to low and add the melted butter. Mix until just combined.
- Pour the mixture into the prepared dish. Add enough of the hottest tap water to the roasting pan to come halfway up the side of the dish.
- Bake for exactly 1 hour.
- A toothpick or knife 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.
To make a half-batch: Use a 1-quart baking dish (such as a 7×5-inch pan or a small oval baker). Start checking at the 30-minute mark.