With football season comes lots of good eats. For the opening Razorback game two weekends ago, Mom and Dad came over. Dad smoked a chicken and baked potatoes so I made baked beans and a dessert, which I am sharing the recipes with you today.
For the beans, I put a large can of honey baked beans in a baking dish, added some honey BBQ sauce, chopped bell pepper and brown sugar. Bake on 345 degrees, covered, for around 30 minutes. I forgot to get a picture of the beans after I took them out of the oven but trust me when I say they are delicious.
For dessert I made brownie pudding. It is like a mushy, runny brownie.
Ingredients:
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 tsp of vanilla extract
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 tsp of vanilla extract
Directions:
Preheat the oven to 325˚ F. Lightly butter a 2-quart oval baking dish. Melt the 2 sticks of butter and set aside to cool.
Preheat the oven to 325˚ F. Lightly butter a 2-quart oval baking dish. Melt the 2 sticks of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.
Beat together on medium-high speed until thick and light yellow in color. Next, add a tsp of vanilla. Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.
Add the the melted butter and mix again just until combined.
Pour the mixture into the prepared baking dish. Place the baking dish in a larger baking pan. Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.
Bake for 60 minutes.
The center will appear very under-baked, that is the way the dessert should be.
Allow to cool slightly before serving with ice cream.
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