What a unique and intriguing dessert! Barbecued raspberry brownie pan pudding sounds like a show-stopping treat. Here’s a recipe that combines the richness of brownies, the sweetness of raspberries, and the smokiness of barbecue:
Ingredients:
For the brownies:
- 1 and 1/2 sticks of unsalted butter, plus more for greasing the pan
- 2 cups of sugar
- 4 large eggs
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of vanilla extract
- 1 and 1/4 cups of all-purpose flour
- 1 teaspoon of salt
- 1 cup of semi-sweet chocolate chips
For the raspberry sauce:
- 1 cup of fresh or frozen raspberries
- 1/4 cup of granulated sugar
- 2 tablespoons of cornstarch
- 2 tablespoons of lemon juice
- 1/4 cup of water
For the barbecue element:
- 1/4 cup of barbecue sauce (you can use your favorite store-bought or homemade sauce)
- 1/4 cup of heavy cream
- 2 tablespoons of unsalted butter, softened
Instructions:
- Make the brownies: Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish with butter and line it with parchment paper. In a medium bowl, whisk together the flour, salt, and cocoa powder. In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour mixture, then the chocolate chips.
- Bake the brownies: Pour the brownie batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Make the raspberry sauce: In a blender or food processor, puree the raspberries, sugar, and cornstarch until smooth. Strain the mixture through a fine-mesh sieve into a bowl. Whisk in the lemon juice and water.
- Assemble the pan pudding: Remove the brownies from the oven and let them cool for 10 minutes. Use a skewer or fork to poke holes all over the top of the brownies. Pour the raspberry sauce over the brownies, making sure to get some of the sauce into the holes.
- Add the barbecue element: In a small bowl, whisk together the barbecue sauce and heavy cream until smooth. Pour the mixture over the raspberry sauce, making sure to cover the entire surface. Dot the top with the softened butter.
- Barbecue the pan pudding: Preheat your grill to medium-low heat (around 300°F or 150°C). Place the pan pudding on the grill and close the lid. Cook for 10-15 minutes or until the top is caramelized and the sauce is bubbly. You can also use a kitchen torch to caramelize the top if you don’t have a grill.
- Serve: Remove the pan pudding from the grill and let it cool for a few minutes. Slice it into squares and serve warm, topped with additional raspberries, whipped cream, or vanilla ice cream if desired.
Tips:
- Use high-quality chocolate and fresh raspberries for the best flavor.
- Don’t overmix the brownie batter, as it can become tough.
- If you don’t have a grill, you can also caramelize the top under the broiler or with a kitchen torch.
- This dessert is perfect for a summer barbecue or outdoor gathering.
I hope you enjoy this unique dessert!
