Ina Garten’s Brownie Pudding

1. Preheat the oven to 325 degrees F. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow.
3. When the egg and sugar mixture is ready, sift in the cocoa powder, flour, and pour in the vanilla extract. Turn the mixer on low speed, Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Lightly butter a 2-quart (9 by 12 by 2-inch) baking dish.
5. 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.
6. Allow to cool and serve with vanilla ice cream.