One day, for giggles, I plan to effectively end a well escalated argument by breaking into song.
I don’t mean something epic; I mean a totally stupid song like Benny & The Jets.
Just when the argument starts to escalate where name calling is almost inevitable, I will burst out:
BUH-BUH-BUH-BENNY AND THE JETS!
Someone answer this – Is it electric boobs and mohair floos? I don’t understand Elton John here. OK – Perhaps that’s not one of my best ideas. Fine – I just want to admit, I like that stupid song. Anyway – Let’s end arguments with brownie pudding instead. Flow with me. We’re going to end argument situations; If possible we’ll take up a notch and get the fiya started on World Peace.
I love chocolate. LOVE it – Can’t say enough about its endorphin releasing properties. I love the mere mention of the word chocolate. My ears perk up and everything. What I love more than the mere mention of chocolate is under-baked chocolate, or chocolate in a melty state. That’s real, real.
This brownie pudding is like the best thing this side of the Mississippi. It’s chocolate, duh – But there’s something special here. We have a batter full to the brim with cocoa powder flavored with Avion’s delicious espresso liqueur. Your ears perked up a lil, right?
If that’s not enough, I added milk chocolate chips to the batter. And if that doesn’t float your boat, when this jammy comes out of the oven, it gets drizzled with a bit of dulce de leche and what else? Oh yeah, more espresso liqueur.
I heard a neck snap in attention.
I baked this cake in 3 small 6 inch cast iron skillets, but you can use a 9×15 Pyrex dish or whatever you have on hand. It’s not that serious. Anyway, the skillets are placed inside pans filled halfway with simmering water.
This method is the main contributor to the pudding action you’ll encounter once you get past the chocolate brittle exterior. Oh, yeah – The exterior is a smooth brownie brittle texture. It’s like the crust of creme brulee, but in chocolate form.
When you dip your spoon, breaking into that shiny outer shell, you find yourself spoon to mouth with this dark chocolate brownie – slash – gooey pudding-like interior. It is the best of every chocolate world. I added a scoop of vanilla ice cream, just ‘cause.
Have this brownie pudding baking at all times. You know, so you’re ready for a crescendo reaching argument. Pop this sucka out of the oven and dip a spoon into it. This would end all conflict for sure, rendering everyone speechless.
Or you can stick with my original plan.
BUH-BUH-BUH BENNY AND THE JETS!
Wait – Is it mohair boobs?
Espresso Liqueur Brownie Pudding
- For the brownie pudding
- Unsalted butter, room temperature - 1 cup (2 sticks)
- Cocoa powder, dutch processed - 3/4 cup
- All-purpose flour, spooned then leveled - 1/2 cup
- Large eggs, room temperature - 4
- Granulated sugar - 2 cups
- Vanilla bean paste (or the seeds from 1 vanilla bean) - 1 tablespoon
- Espresso liqueur (I used Avion Espresso) - 2 tablespoons
- Milk chocolate chips - 3/4 cup
- Vanilla ice cream for serving
- For the dulce de leche espresso glaze
- Dulce de leche - 3 heaping tablespoons
- Espresso liqueur - 2 tablespoons
Make the brownie pudding situation:
Preheat the oven to 325° Fahrenheit. Lightly butter or spray 3, 6 inch cast iron skillets. Alternatively, you can use a 9x15 Pyrex dish. As a matter of fact, use the pan you have on hand. It’s not that serious.
Melt the unsalted butter and set aside. Sift the cocoa powder and flour. Set aside.
To the bowl of an electric mixer fitted with the paddle attachment, add the eggs and sugar. Beat on medium/high speed until the mixture is very thick and light yellow. This can take about 5-6 minutes. Reduce the speed to low and add the vanilla bean paste (or vanilla seeds) and espresso liqueur. Mix until combined.
Add the sifted cocoa powder and flour mixture. Mix only until moistened. With mixer still on low, slowly pour in the cooled butter and mix until just combined. Remove the bowl from the mixer and fold in the chocolate chips.
Pour the brownie mixture into the prepared skillets (or dish). Place a pan large enough to hold the skillets (or pyrex dish) in the oven. Add the skillets (or dish) to the pan and add enough hot water to come about halfway up the side of the skillets (or dish).
If you’re using cast iron skillets, bake the brownie pudding for 40-45 minutes. If using a pyrex dish, bake for 1 hour. Check every once in a while to ensure there is still enough water coming halfway up the baking dish. If the water has evaporated, add more.
This brownie pudding is ready when a cake tester (or a bamboo skewer) inserted will come out mostly fudgy and gooey, but not wet. Remove from the oven and place on a rack to cool while you make the glaze.
To a small sauce pan over low heat, add the dulce de leche. Allow it to melt slightly and then add the espresso liqueur. Whisk to combine. Allow the dulce de leche to melt completely and bubble slightly, whisking the entire time. Remove from heat. Allow the glaze to cool slightly then drizzle over the brownie pudding(s). Serve this situation with a nice scoop of ice cream.