Brownie Pudding = Amazing!

So I have been wanting to share one of my FAVORITE recipes with you guys for a while! It's called brownie pudding and it's amazing. After it's baked, the top layer is kinda like a normal brownie would be, but underneath...that's where the amazing part comes in. It is a gooey, chocolatey, HEAVEN. It's like underbaked brownie. Mmmm. Try it out and let me know what you think!!!

Brownie Pudding
Oven: 325

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• Vanilla ice cream, for serving

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of 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 the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, and the cocoa powder and flour mixture. Mix only until combined. With 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 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.