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Parve
Easy
36 Servings
Allergens 
40 Minutes
Diets
These exquisite brownies are the ultimate dessert. They make a pretty presentation on any sweet table.
1 cup (200 grams) margarine
1 and 1/2 cups light brown sugar
3 eggs
2 teaspoons Gefen Vanilla Extract
2 cups Glicks Flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
2 squares (1 ounce each) unsweetened chocolate, or 6 tablespoons Gefen Cocoa and 2 tablespoons oil
1/4 cup (50 grams) margarine
2 squares (1 ounce each) unsweetened chocolate, or 6 tablespoons Gefen Cocoa and 2 tablespoons oil
2 cups confectioners’ sugar
1 and 1/2 teaspoons Gefen Vanilla Extract
3 tablespoons soy milk
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a mixing bowl, cream margarine and light brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, and salt; gradually add to creamed mixture. Stir in nuts.
Divide batter in half (there should be approximately 1 and 3/4 cups of batter in each half). Stir chocolate or cocoa and oil into one portion; spread into a 9×13-inch baking pan lined with Gefen Parchment Paper. Take spoonfuls of remaining batter and place at intervals on top of chocolate batter. With a wet spatula, gently spread second layer evenly over first layer.
Bake for 30 minutes or until brownie begins to pull away from sides of pan. Cool.
Yields 36 brownies
In a small saucepan, melt margarine and chocolate, if using. Alternately, melt margarine and remove from heat. Stir in remaining ingredients with a whisk until desired spreading consistency is reached.
Frost cooled brownies. Before frosting hardens, use a fork to make crisscross marks all over the top. Cut into squares.
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