Brownie Pudding

Preheat oven to 325F. Lightly butter a 2-quart baking dish. Melt the butter and set aside to cool. In the bowl of an electric mixer, beat the eggs and sugar on medium high speed for 5-10 minutes until very thick and light yellow. Meanwhile, sift the cocoa and flour together and set aside. When the egg/sugar mixture is ready, lower the speed to low and add the vanilla and the cocoa/flour mixture. Mix only until combined. With the mixer still on low, slowly pour in the cooled butter and mix again until just 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.Tthis dessert is between a brownie and a pudding.. Serve with ice cream or creme anglaise. Note : If not "chocolatety" enough, you may increase cocoa up to 3/4 cup.