Have Questions or Comments?
Leave us some feedback and we'll reply back!

Your Name (required)

Your Email (required)

Phone Number)

In Reference to

Your Message



1/2 pound (2 sticks)

unsalted margarine

4 extra-large eggs

2 cups sugar

3/4 cup cocoa


1/2 cup all-purpose flour

1 tsp. vanilla

Vanilla Soy ice cream


Preheat the oven to 325 degrees F.

Lightly grease a 9×13 baking dish.

Melt the 2 sticks of margarine and

set aside to cool. In the bowl of an

electric mixer fitted with the paddle

attachment, beat the eggs and

sugar on medium-high speed for 5

to 10 minutes, until very thick and

light yellow. Meanwhile, sift the

cocoa powder and flour together

and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the

vanilla, and the cocoa powder and flour mixture. Mix only until combined. With

mixer still on low, slowly pour in the cooled butter and mix again just until

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.. The center will

appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla soy ice cream.

This is so worth the extra steps of baking in the water bath!!!