‘I solemnly swear that I am up to no good.’

The final Harry Potter movie comes out today.

In honor of the years that J.K. Rowling’s words have captured my imagination and let it run free, I decided to make a wildly and magically decadent dessert.

Here’s to reading/watching/waiting for the midnight releases of a great story since I was 14 years old! Cheers!

And, don’t forget to enter the giveaway!

Brownie Pudding

adapted from Food Network

Ingredients

• 1 cup (2 sticks) of unsalted butter
• 4 large eggs, room temperature
• 2 cups sugar
• 3/4 cup Hershey’s Dark Cocoa Powder
• 1/2 cup unbleached all-purpose flour
• 1 teaspoon vanilla extract
• 1 tablespoon Kahula liquor

How-To

1. Preheat the oven to 325°F.
2. Spray a 2 1/2 quart round baking dish with cooking spray and set aside. Also get out a 14.5″ x 11″ x 2″ pan that will be filled with boiling water.
3. Melt the butter and set aside to get back to room temperature.
4. In the bowl of your stand mixer dressed with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 minutes.
5. Meanwhile, sift the cocoa powder and flour. Set aside.
6. Once the egg and sugar mixer has reached a thick, pale yellow consistency, reduce the speed to low and slowly add in the sifted cocoa powder and flour just until mixed.
7. Add in the vanilla extract and Kahula.
8. Slowly add in the melted butter, until just mixed.
9. Pour the batter into the prepared dish.
10. Place the dish inside the pan and fill with boiling water (or the hottest tap water) until it reaches halfway up the dish.
11. Bake for 1 hour (or more if necessary). A cake tester inserted 2 inches in will come out 3/4 clean. The center will appear very under baked.
12. Allow to cool for about 30-60 minutes and serve with vanilla frozen yogurt.