This is one of our family's most requested desserts, especially from my niece Rebecca. it is so easy and comes out great every time. We like to serve it with non dairy whipped cream but it would also be great with vanilla ice cream.
4 large eggs
2 cups sugar
1/2 C all-purpose flour
3/4 C unsweetened cocoa
1/2 lb (2 sticks) nondairy margarine, melted and cooled slightly
2 tsp vanilla extract
Preheat oven to 325 degrees. Spray a 7 x 11-inch glass baking dish or 2 quart shallow gratin dish. Bring a pot of water to boil for baking the pudding.
In a large mixing bowl with electric mixer, beat eggs and sugar until very light colored and tripled in volume, about 5 minutes. Add flour and cocoa, and mix on low speed until incorporated. Mix in margarine and vanilla on medium speed until incorporated.
Pour batter into prepared pan and place it in a shallow roasting pan. Pour in enough boiling water into the roasting pan to come halfway up sides of brownie pan. Bake 50 to 60 minutes, or until the top is crusty and a knife inserted 1/2 inch from the edge comes out almost clean. The center will not test clean. Remove pan from hot water to wire rack to cool slightly . The pudding may be refrigerated, covered, up to 4 days or frozen. To reheat, bring to room temperature and bake at 325 degrees for 10 minutes, or microwave on medium until warm.