Chocolate Brownie Pudding
1/2 lb. butter
4 eggs, room temperature
2 cups sugar
1/4 cup cocoa
1/2 cup flour
seeds scraped from one vanilla bean
1 tablespoon instant espresso powder
Coffee or Vanilla Ice Cream
Preheat oven to 325 degrees. Lightly butter a 2 quart baking dish. Melt butter and set aside to cool.
In a bowl of a stand mixer beat together the eggs, sugar and vanilla seeds until thick and light yellow. In a separate bowl whisk together the espresso powder,flour and cocoa powder; set aside.
Add the dry ingredients to the thick egg mixture and blend just until combined. Add butter and continue to mix just until combined.
Pour into the prepared baking dish. Place the baking dish into a roasting pan and fill the roasting pan with hot water half way up the sides of the baking dish. Bale for 1 hour and test on the 2inch inside of baking dish with a toothpick. The toothpick should come out 3/4 clean. The center will appear uncooked.
Allow to cool and serve with ice cream.