Delicious New Brownie Pudding Recipe

On Saturday night, I made my first dessert from Barefoot Contessa Back To Basics. As a fan of Ina Garten, I appreciate the ease, simplicity, and utter decadence of the recipes in her books and on her show on Food Network. And let's just say I was NOT disappointed. Although I am not a chocoholic, I chose to make the Brownie Pudding recipe because 1) I love to make puddings; and 2) I had all of the ingredients. If you want tasty, gooey, chocolate made easy, this is the recipe for you. It had all of the machinations of a brownie on the outside but was like a soft, molten chocolate cake on the inside. MMMHHHHH!

Recipe:
1/2 lb. unsalted butter
4 extra large eggs, room temperature
2 cups sugar
3/4 cup cocoa powder (I used Black and Green)
1/2 cup all purpose flour
Seeds scraped from vanilla bean
1 TBSP. Framboise liqueur(I used Creme de Cassis)

Preheat oven to 325. Lightly butter 2 quart baking dish. Melt 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 together the flour and cocoa. When the egg and sugar mixture is ready, set mixer speed to low, add flour and cocoa , vanilla and liqueur. Mix until just combined. Slowly pour in the cooled melted butter into mix until just combined. Pour brownie mixture into baking dish. Place this dish into a larger baking pan and add hot tap water to larger dish coming up half way on the brownie pan. Bake for exactly 1 hour. The center will appear underbaked.

I suggest serving it with homemade vanilla ice cream for a purely sinful experience.