Baked Chocolate Pudding

Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 x 12 x 2-inch) baking dish. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment (or by hand) 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, lower the speed to low and add the vanilla seeds, the cocoa and flour mixture. Mix only until just combined. With the mixer still on low, slowly pour in the cooled butter and mix again 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 three-quarters clean. THe center will appear very under-baked; this dessert is a cross between a brownie and pudding.

Allow to cool and serve with vanilla ice cream.