Preheat your oven to 325℉ and lightly butter an 8x8-inch baking dish.

Melt the butter in a microwave-safe bowl, heating in 30-second increments until fully melted. Allow it to cool slightly.

In the bowl of an electric mixer with the paddle attachment, beat the eggs and sugar on medium-high speed for 8-10 minutes, until the mixture is thick and light yellow.

Sift together the cocoa powder, flour, and salt in a separate bowl and set aside.

Once the egg and sugar mixture is ready, reduce the mixer speed to low. Add the vanilla bean paste and framboise (if using), followed by the sifted dry ingredients. Mix until just combined.

With the mixer still on low, gradually pour in the cooled melted butter and mix again until just combined, being careful not to overmix.

Pour the brownie mixture into the prepared baking dish. Place this dish inside a larger baking pan (like a 9x13 pan) and add hot tap water to the larger pan until it reaches halfway up the sides of the brownie dish.

Bake for approximately 40-50 minutes. A toothpick inserted 2 inches from the side should come out about ¾ clean. The center will look under-baked, which is ideal for this dessert that has a custardy texture.

Start checking for doneness at 38-40 minutes to avoid over-baking.

Once baked, let it cool in the water bath for 10-15 minutes. Then, carefully lift it out and serve with your favorite vanilla ice cream.