Brownie Pudding

Ingredients

1/2 Pound (2 sticks) of unsalted butter, plus extra for buttering the dish
4 Extra large eggs, at room temperature
2 Cups of sugar
3/4 Cup of good cocoa powder
1/2 Cup of all-purpose flour
Seeds from 1 vanilla bean
1 Tablespoon of framboise liqueur, optional
Vanilla ice cream, for serving

Directions

Preheat the oven to 325°F. Lightly butter a 2 quart (9 by 12 by 12 inch) baking dish.
Melt the two sticks 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/flour mixture. Mix until only combined.
With mixer on low, slowly pour in the cooled butter and mix again until just combined.
Pour the brownie mixture into the prepared dish and place it on a larger baking pan. Add enough of the hottest tap water to the pat to come halfway up the side of the dish.
Bake for 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 (somehow. Lord.) and serve with vanilla ice cream.