Brownie Pudding

Ingredients:

• 250 g butter, plus extra for greasing the pan
• 4 very large eggs at room temperature
• 2 tbsp. sugar
• 3/4 cup cocoa powder
• 1/2 cup flour
• Seeds from 1 vanilla pod
• 1 tbsp raspberry liqueur Framboise (optional)
• Vanilla ice cream for serving

Preparation:

1. Preheat oven to 160°C. Lightly grease a 2-quart (23 x 30 x 5 cm) oval baking dish with butter. Melt 225 g of butter and set aside to cool.
2. 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.
   
   Once the egg-sugar mixture is ready, reduce the mixer speed to low, add the vanilla seeds, liqueur (if using), and the cocoa powder-flour mixture. Mix until all ingredients are combined. Without changing the mixer speed, slowly pour in the cooled butter and mix all ingredients again.
3. Pour the brownie mixture into the prepared pan and place it on a larger baking sheet with high sides. Fill the pan with hot tap water until it reaches halfway up the sides of the pan. Bake for exactly 1 hour.
   
   To test for doneness, insert a skewer into the pan 5 cm from the sides; it will come three-quarters clean. The center will look undercooked. Let cool and serve with vanilla ice cream.