brownie pudding
ingredients
- •1 stick unsalted butter, plus extra for buttering the dish
- •2 eggs, at room temperature
- •1 cup coconut sugar
- •1/4 cup + 2 tablespoons cacao powder
- •1/4 cup gluten-free flour
- •seeds scraped from 1 vanilla bean
- •vanilla ice cream or whipped heavy cream with vanilla bean and coconut sugar, for serving
instructions
preheat the oven to 325°f (163°c). lightly butter a small oval baking dish. melt the butter and set aside to cool. pour in a stand mixer with the paddle attachment, beat the eggs and coconut sugar on medium-high speed for 5 to 10 minutes, until the mixture is very thick and a light yellow color. while the eggs and sugar are mixing, sift the cacao powder and gluten-free flour together in a separate bowl. once the egg mixture is ready, reduce the mixer speed to low. the vanilla seeds and the cacao-flour mixture, mixing just until combined. with the mixer still on low, gradually pour in the cooled butter, mixing until just combined. pour the batter into the prepared dish. place the dish in a larger baking pan and fill the pan with hot tap water until it reaches halfway up the sides of the dish. for exactly 1 hour. a cake tester inserted 2 inches from the side should come out mostly clean, while the center remains soft and pudding-like. allow to cool slightly before serving with vanilla ice cream or a scoop of whipped cream.