I know, looks scrumptious, right!?
serves 6 (i'd say many more)
1/2 lb unsalted butter, plus extra for buttering dish
4 extra-large eggs, at room temp.
2 c. sugar
3/4 c. good cocoa powder
1/2 c. ap flour
seeds scraped from 1 vanilla bean (i used 1/2 bean...$$$!)
1 Tbs. framboise liqueur (optional)
Vanilla ice cream, for serving
Preheat oven to 325 degrees F. Lightly butter a 2-quart oval baking dish. Melt butter and set aside to cool.
In the bowl of an electric mixer fitted w/ paddle attachment, beat the eggs and sugar on med-high speed for 5-10 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, lower the speed to low and add the vanilla seeds, framboise and cocoa powder/ flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again until just combined.
Pour 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. Center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.