Brownie pudding

This recipe comes very close to producing the gooey chocolaty dessert that is served once a year during Iowa Yearly Meeting (Conservative)'s annual sessions (aka Baked Chocolate Pudding, BCP). It's from Barefoot Contessa's book Back to Basics, p. 218.

NOTES:

1. Where the recipe calls for "the hottest tap water," another option is to heat up in the microwave unfiltered water and use that. The aftertaste that Liz experienced may have had to do with use of tap water...

2. This recipe can be doubled to make a dessert that will serve 6-8 people.

3. It's recommended to have the eggs and butter at room temperature, which means taking them out of the fridge at least 2 hours ahead of time.

4. Be sure to use a small pan (1 quart capacity) that can be nestled into a larger pan, with about a half-inch space around all sides. The original recipe doesn't make that clear.

INGREDIENTS

1/4 pound (1 stick) unsalted butter, plus extra to butter the pan.
2 extra-large eggs
1 cup sugar
3/8 cup good cocoa powder (Dutch cocoa is fine)
1/4 cup flour
dash of vanilla extract (recipe calls for seeds from vanilla bean)
about 2 cups hot water (not boiling)
(optional) 1/2 Tbl framboise liqueur

PREPARATION

Oven to 325.
Hand mixer or standing mixer.
Two nesting pans, with the smaller one having a 1-quart capacity.

1. Butter the 1-quart pan. Set aside.

2. Melt the butter. Set aside to cool.

3. Sift together flour and cocoa. Set aside.

4. Mix together at medium-high the eggs and sugar for 5-10 minutes or until very thick and light yellow. (If using a standing mixer, use the paddle attachment.)

5. At low speed, add the vanilla, liqueur, and the cocoa mixture. Mix until combined.

6. Continuing at low speed, slowly pour in the cooled butter and mix until just combined.

7. Pour the batter into the buttered pan and place it in the center of the larger pan.

8. Heat 2-3 cups of water or use the hottest tap water possible and pour into the larger pan until the water is about halfway up the side of the dish.

9. Place dishes in preheated oven. Be careful when pushing rack into oven; water will slosh about.

10. Heat at 325 for about an hour. The outer part of the brownie should be stiffer than the middle. A toothpick, inserted about 2 inches from the side will come out a bit moist.

11. Let cool a few minutes and serve with vanilla ice cream or berries.