Chocolate brownie pudding
2 sticks unsalted butter
4 large eggs, room temperature
2 cups granulated sugar
3/4 cup cocoa powder
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
Preheat oven to 325 degrees. Butter a 2 quart baking dish. Melt the 2 sticks of butter and set aside to cool.
With an electric mixer fitted with the paddle attachment, beat eggs and sugar on medium high heat until very thick and pale yellow, about 5 to 10 minutes. Meanwhile, whisk together the cocoa and flour and set aside.
When the egg and sugar mixture is ready, decrease the speed to low and add vanilla extract, Grand Marnier, and the cocoa and flour mixture. Mix until just combined. With the mixer still on low, slowly pour in cooled butter and mix again until just combined.
Pour the batter into the prepared baking dish and place it in a larger baking pan or roasting pan. Add hot tap water to the pan to come halfway up the side of the baking dish. Bake for 1 hour. Allow to cool some; serve warm or at room temperature.