Chocolate Brownie Pudding

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• 1/2 cup butter or 1/2 cup margarine
• 2 large eggs, at room temperature
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla extract
• 2/3 cup all-purpose flour
• 1 pinch salt
• 4 (1 1/2 ounce) godiva dark chocolate bars
• 1 1/4 cups chopped pecans, toasted
• 6 large eggs, at room temperature
• 1 cup granulated sugar
• 3 cups whole milk
• 1 teaspoon vanilla extract
• 3/4 cup unsweetened alkalized cocoa powder (any kind, hershey's, nestle's etc.)
• 3 (1 1/2 ounce) godiva dark chocolate bars, coarsely chopped
• whipped cream
• toasted chopped pecans (optional)

Recipe

• 1 brownies:.
• 2 preheat oven to 350°f.
• 3 line 8" square baking pan with aluminum foil so that the foil extends 2" beyond two opposite sides of the pan.
• 4 lightly butter bottom and sides of foil-lined pan.
• 5 place 1 bar chocolate and butter in small microwave-safe bowl.
• 6 microwave on medium(50% power) for 1 minute.
• 7 stir, microwave 30 seconds more or until chocolate is softened.
• 8 stir until smooth and let cool.
• 9 beat eggs and sugar in mixing bowl until thickened and pale, using a wire whisk.
• 10 add cooled chocolate, vanilla, flour and salt and stir until just combined.
• 11 stir in chopped chocolate and pecans.
• 12 spread batter into prepared pan.
• 13 bake for 25-30 minutes or until a toothpick unserted into the center comes out with a few crumbs clinging to it.
• 14 cool in pan on wire rack.
• 15 tip:*to toast pecans, spread on baking sheet. bake at 350°f for 8-10 minutes or until toasted.
• 16 pudding:.
• 17 whip eeg yolks and sugar in bowl until pale-colored.
• 18 heat milk in a medium heavy saucepan to a boil.
• 19 remove from the heat gradually whisk 1 cup of the hot milk into yolk mixture.
• 20 return mixture to saucepan and continue cooking over medium heat, stirring constantly, until pudding has thickened.
• 21 it is done when you can run your finger down the back of a coated spoon and the path remains in the pudding for several seconds.
• 22 do not boil.
• 23 remove from heat.
• 24 whisk in vanilla, cocoa powder and chocolate chunks until blended.
• 25 strain mixture into medium stainless steel bowl.
• 26 place in larger bowl of ice water and stir the pudding for 5-10 minutes or until cold.
• 27 assembly:.
• 28 divide brownie into 2 rectangles.
• 29 cut 1 rectangle into 1/2" pieces.
• 30 chop remaining half into small crumbs and place in airtight container.
• 31 pour 2 cups pudding into 13 x 9 x 2-inch baking pan.
• 32 top with 1/2" brownie pieces.
• 33 pour remaining pudding over brownie layer, gentle pressing the brownies into the pudding.
• 34 cover with foil for at least 8 hours or overnight.
• 35 garnish:.
• 36 scoop pudding into 6 large glass goblets.
• 37 sprinkle with reserved brownie crumbs.
• 38 top with dollop of whipped cream and sprinkle with toasted chopped pecans, if desired.