Brownies and pudding. Two of the best desserts ever. Were you one of the kids who loved eating raw brownie dough? I certainly was, and with enthusiasm. No shame there. This recipe offers a revisiting of that childhood nostalgic deliciousness. Mouthwatering. Fudgy. Rich. Decadent. And ultra easy to make. Get excited!!
Talk about the ultimate move marathon afternoon or Saturday with a book and tea treat.
Ingredients:
- 2 sticks unsalted butter, melted and cooled
- 4 large eggs, at room-temperature
- 1.5 cup coconut sugar
- 1 tablespoon vanilla extract
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1.5 tablespoon Earl Grey tea
- 1 cup toasted pistachios (for topping, at the end)
- Edible rose petals (for topping, optional, at the end)
Directions:
- Preheat oven to 325 degrees F. Generously butter a 2-quart baking dish.
- Add the eggs and coconut sugar to a medium size bowl. Beat on medium-high speed for 5 minutes. The mixture should be pale brownish yellow and thick. (I did this by hand with a fork, which is also an option).
- Sift the cocoa powder and flour together in a separate bowl. Whisk the Earl Grey tea into the flour and cocoa powder. Set aside.
- Drizzle the melted butter and vanilla extract into the egg/coconut sugar mixture. Slowly stir in the cocoa flour mixture. Continue to mix until just combined. Scrape down the sides and bottom of the bowl.
- Pour the brownie mixture into your prepared baking dish. Place the dish in a larger baking dish and add enough hot tap water to the pan to come halfway up the sides of the dish that your brownie pudding is in.
- Bake for about 45 minutes. The center will appear very underdone and wobbly. As the dish cools, the pudding will set.
- Top the warm pudding with pistachio, edible rose petals, and ice cream or whipped cream if desired.
Note: one tablespoon of tea is about 4 tea bags. If you’re using whole leaf tea, place the tea leaves in a coffee grinder and grind to a fine powder.
Sugar-free, raw, gluten-free or lactose-free recipes. 