CHOCOLATE BROWNIE PUDDING

This is such an easy and decadent desert, I’ve tried making it in a few different sized pans, the individual ramekins ended up being my favorite.

(Adapted from INA GARTEN)

2 sticks melted salted BUTTER (set aside to cool)

3/4 cup COCOA POWDER

1/2 cup CARBQUIK

1/4 tsp SALT

4 large EGGS

2 cups ALLULOSE

1 tsp VANILLA BEAN PASTE

(I added 1 tsp ESPRESSO POWDER)

powdered sweetener for dusting

Butter 9x12, 8x8 or 6 small ramekins (I use ice cream scoop, fill each ramekin with 1.5 scoop full)

Preheat oven to 325

melt and cool butter

mix coca powder, flour and salt, run through sifter, palm flakes from Carbquik will remain, add them back in after sifting mixture

In stand mixer, beat eggs and sugar for 5-10 minutes on medium high speed  (until pale yellow and thick)

7 minutes should do it

turn mixer to low, add in vanilla bean paste then the dry mixture

in steady stream, add melted butter, when just comes together turn off mixer.

Scrape down bowl and fold, pour into dish/ramekins

Place pan in a water bath (hot from tap) coming up 1/2 way to dish sides (this step is crucial to achieve the gooey texture that makes it so yummy!)

Bake for 1 hour, (I bake for 55 minutes) edges will be firm but center soft