Brownie Pudding

1/2 lb. unsalted butter (plus extra for buttering dish)
4 Extra Large Eggs at room temp
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all purpose flour
Seeds scraped from 1 vanilla bean (or 1 tsp vanilla)
Vanilla Ice Cream (for serving)

Preheat oven to 325. Lightly butter 2 qt baking dish. Melt butter and set aside to cool. In and electric mixer beat eggs and sugar on med-high speed for 5 to 10 min until thick & light yellow. Add the cocoa and flour together in a separate bowl.
When the egg and sugar mixture is ready lower the speed to low and add the vanilla or vanilla seeds and the cocoa and flour. Mix until just combined. With the mixer still on low slowly pour in the cooled butter and mix again till combined.
Pour the brownie mixture into the prepared dish and place it into 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 toothpick inserted 2 inches from the side will come out 3/4 clean. The center will appear underbaked.
Allow to cool and serve with ice cream.
From: Ina Garten; Back to Basics