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    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!!!