Instructions
1-Preheat and prep: Preheat and prep: Preheat the oven to 325℉. Lightly butter an 8×8-inch baking dish.
2-Melt butter: Melt butter: Melt the butter in a microwave-safe dish in 30-second increments until melted. Set aside to cool slightly.
3-Beat sugar and eggs: Beat sugar and eggs: In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 8-10 minutes, or until very thick and light yellow.
4-Sift dry ingredients: Sift dry ingredients: Meanwhile, sift the cocoa powder, flour, espresso powder, and salt together and set aside.
5-Bring it together: Bring it together: When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla bean paste, framboise (if using), and the cocoa powder/flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Careful not to over mix.
6-Prepare water bath (Bain-Marie): Prepare water bath (Bain-Marie): Pour the brownie mixture into the prepared dish and place it in a larger baking pan (I used a 9×13 pan). Add enough of the hottest tap water to the pan to come halfway up the side of the dish.
7-Bake for ~40-50 minutes: Bake for ~40-50 minutes. A toothpick inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Start checking at 38-40 minutes. Brownie pudding is all about that custardy center, so it’s better to pull it a touch early than over-bake.
8-Cool and serve: Cool and serve: Allow to cool for 10-15 minutes in the water bath still, then lift it out and serve with your favorite vanilla ice cream. YUM!