Ina Garten’s Brownie Pudding

1. Heat oven to 325°F. Butter a 2-quart (9x12x2) oval baking dish. *Note: I used a pie pan instead since I didn’t have this and just reduced the baking time by 10 minutes!* Melt the butter and let it cool a bit.
2. Beat your eggs and sugar on medium high until very thick and pale (about 5–10 min).
3. In a large bowl sift the cocoa powder and flour together, then mix into the egg mixture on low. Add your vanilla bean paste and framboise (if using). Slowly pour in the cooled, melted butter and mix until smooth.
4. Pour into your greased baking dish. Set your dish in a larger pan and add very hot tap water to the outer pan until it comes halfway up the sides of the baking dish to create a water bath.
5. Bake exactly 1 hour (or less if using a smaller pan like me. I did about 50 minutes!) A toothpick about 2 inches from the edge should come out mostly clean and the center will look underbaked. Cool, then serve warm with vanilla ice cream.