#MEwx warmer, dry, sunny and Brownie Pudding

Good morning Augusta

This morning we have mostly sunny skies with highs in the upper 60s. Winds are light and variable.

Tonight it will be cloudy with lows around 50°F. Winds will be light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 48.9°F, the humidity is 74% and the dew point is 41.0°F.

The wind direction is North Northwest between 2.9 MPH and 4.9 MPH.

The Relative pressure is 29.97, the Absolute pressure is 29.77 and steady with a weather graphic indicating sun/clouds.

Visibility is 10.0 Miles with mostly sunny skies again today.

The UV rating is  1 out of 16, The moon is 85.3% illuminated, the moon phase is waxing gibbous, Sunrise is 4:57 am↑ 57° Northeast, Sunset is 8:17 pm↑ 303° Northwest,

Moonrise is 4:33 pm↑ 102° East, Moonset is 3:11 am↑ 263° West and we'll have 15 hours 20 minutes of daylight today.  

We received 0.8 inches of rain here over the past 24 hours, it's still pretty darn dry out there. BE CAREFUL if you decide to BBQ something tonight.

Brownie Pudding

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs, at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.