Brownie Pudding - cooking recipe

Ingredients

1/2 lb unsalted butter
1 tablespoon butter
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 beans or 1 teaspoon pure vanilla extract
1 tablespoon framboise liqueur

Preparation

Preheat the oven to 325 degrees.
Lightly butter a 2-quart (9 x 12 x 2-inch) oval baking dish.
Melt the 2 sticks butter and set aside to cool.
Sift the cocoa powder and flour together and set aside.
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.
Lower the speed to low and add the vanilla seeds or pure vanilla extract, framboise, and the cocoa powder and flour mixture.
Mix only until just combined.
With the 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 three-quarters clean.
The center will appear very under-baked; this dessert is between a brownie and a pudding, it will be ooey and gooey good!
If you wish to omit the framboise you could add coffee extract or cinnamon.