Submitted by Nancy Gross, who got it from www.allrecipes.com where it was attributed to Anne Strawberry, who adapted it from Ina Garten (whew!)
- 6 Tablespoons unsalted butter, plus extra for buttering the dishes (that is the reduced amount- the original calls for 1 stick for the half recipe)
- 2 eggs, at room temperature
- 1 cup sugar
- 3/8 cup good cocoa powder
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Preheat the oven to 300 degrees. Lightly butter 6 ramekins or mini pie tins. Melt the 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 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 dishes and place it in a larger baking pan. Place pan in oven. Add enough of the hottest tap water to the pan to come halfway up the sides of the dishes and bake for about 30 minutes- until the edges look done but the center is still a little soft. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Cool and serve with ice cream.
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