You can also try this oozy pudding with a fruit salsa of chopped strawberries, kiwi fruit & mint leaves for a tropical twist.
½ cup plain flour
¾ cup Dutch cocoa powder
2 cups caster sugar
4 eggs, at room temperature
2 teaspoons vanilla extract
250g butter, melted and cooled
Preheat oven to 160C (140C fan forced). Grease an 2L cup capacity baking dish with cooking spray. Sift the flour and cocoa together into a bowl and set aside.
Place the sugar and eggs into a large mixing bowl. Using electric beaters, beat on medium high speed for 6-8 min or until very pale in colour. Reduce beater speed to low and add the vanilla bean paste and the flour mixture. Beat until just combined then gradually pour in the melted butter mixing until just combined.
Spoon the batter into prepared dish and place inside a large baking dish. Place into the oven then pour in enough hot water to come halfway up the sides of the baking dish.
Bake for 1hr 20 min or when tested with a skewer with moist crumbs still clinging to it (will be wetter in middle). Remove brownie from water bath and set aside on a wire rack to cool slightly. Dust with cocoa powder or icing sugar and serve warm with vanilla bean or cookies and cream ice cream.