The viral Barefoot Contessa brownie pudding actually lives up to the hype (it’s low key just a fluffy, underbaked brownie) and this is a single serving version! The sugar is lowered, but for a crackly top, the original amount is recommended.
1. Heat oven to 325°F. Melt the 2 Tbsp butter and set aside to cool.
2. Beat egg and sugar until very thick and pale (3–5 minutes).
3. Sift cocoa and flour together.
4. Mix: On low speed, add vanilla then dry ingredients just until mixed. Slowly drizzle in cooled butter and mix until combined.
5. Pour batter into prepared dish. Place this dish in a larger pan; pour hot tap water around it to reach halfway up the sides.
6. Bake about 45–60 minutes
7. Cool slightly and scoop with vanilla ice cream.
