Barefoot Contessa- Brownie Pudding

With 2 growing grandsons to fill up, foodwise , turned to a new cookbook I was given at Christmas by Rosanne, Ina Garten's Back to Basics.
For Tuesday's dessert made Brownie Pudding.
The boys raved .
This is very chocolately , the edges bake like a brownie and the insides like molten chocolate. This is very easy to prepare.The parts of the recipe I changed I put in brackets.
Recipe:
1/2 lb. unsalted butter (salted butter)
4 extra large eggs, room temperature(used large eggs)
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all purpose flour
Seeds scraped from vanilla bean( used 1 TBSP. vanilla extract)
1 TBSP. Framboise liqueur(omitted)
Vanilla ice cream for serving ( fresh strawberries)
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 til just combined.Slowly pour in the cooled melted butter again mix til 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..

Allow to cool and serve with ice cream or fruit.