Brownie Pudding

Who here likes ooey-gooey brownies? If you do, read the following post at your own peril. This recipe may be the simplest rich and decadent dessert around. You can make it less than six minutes. How's that for wonderful... or dangerous?

I'm almost embarrassed to post this recipe. It came about as a result of my uncontrolled and unabashed sweet-tooth. When my husband is out of town and I want to indulge - but only once - this is what I've come up with; making a whole batch of anything is just too dangerous. This gem works great because while it is absolutely sinful and will completely and utterly cure what ails you, there won't be any leftovers.

My husband had a brownie hankering the other night, but as we've really been trying to not be so co-dependent about our eating, I thought I would introduce him to this treat. He's sold! Cured his hankering without compelling us to consume an entire pan of brownies between the two of us.

Now, I'm not saying this treat is good for you or reduced calorie... it really, really, really isn't. But provided you only make one serving per person, you can only imbibe once.

Brownie Pudding
Yield: 1 generous serving (multiply as many times as necessary)

1/4 cup semi-sweet or bittersweet chocolate chips (I prefer the bittersweet, myself)
1 1/2 TBS butter
2 TBS sugar
1 whole egg
1/4 tsp vanilla extract
3 TBS all purpose flour

In a microwave proof glass bowl, heat the chocolate chips, butter, and sugar over medium-high heat in 30 second increments until the chips are almost melted. Stir until the chips are completely melted and the butter and sugar are incorporated. The texture will be somewhat grainy at this point from the sugar; have no fear.

Be sure the mixture is not too hot (if it is, let it cool down slightly) before adding the remaining ingredients as you do not want to scramble the eggs. Stir the egg, extract, and flour together with the melted chocolate until well mixed. Microwave on medium-high heat for one minute. Stir and then microwave on medium-high heat in 30 second increments, stirring between each, until you start to see the batter turn into a cake-like substance. At this point, go slow, heating just until most of the batter is no longer runny. If you over-do the cooking, it will not be as moist and gooey, so go easy.

Spoon into a serving bowl and top with whipped cream, if desired. I like how the whipped cream helps cut the chocolaty richness of the pudding and melts as it hits the heat. Yum! Yum! Yum!