Ina Garten’s Brownie Pudding is a must try! It’s rich, deeply chocolatey, and somewhere between a brownie and molten chocolate pudding. It has a crackly, crispy top with a warm, fudgy, pudding-like center and is best served warm with vanilla ice cream. I followed Ina’s recipe and made a few small adjustments based on what I had on hand. Ingredients • ½ pound (2 sticks) unsalted butter, plus more for greasing the dish • 4 extra-large eggs, at room temperature • 2 cups granulated sugar • ¾ cup good-quality cocoa powder • ½ cup all-purpose flour • ¼ teaspoon sea salt • Seeds scraped from 1 vanilla bean (I used 2 teaspoons vanilla bean paste) • 1 tablespoon framboise (raspberry liqueur), I used 1 tablespoon freshly brewed espresso instead • Vanilla ice cream, for serving Instructions 1. Preheat oven to 325°F. Lightly butter a 2-quart (9×12-inch) oval baking dish. 2. Melt the butter and set aside to cool slightly. 3. In the bowl of a stand mixer fitted with the paddle attachm...