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Recipe By Rivky Kleiman
This is probably the only brownie I know that can truly be considered a dessert. It’s so rich and delicious, you can’t really classify it as a cake. Pair it with fresh berries and top with ice cream and chocolate fudge sauce ... mmmm. The possibilities are endless, yet so extraordinarily delicious.
For another variation, try this simple brownie recipe by Estee Kafra.
Preheat oven to 350°F (180°C). Grease and flour an eight-inch (20-centimeter) square pan or 12 two-ounce (56-gram) ramekins.
Melt chocolate, margarine, and cocoa powder in a double boiler, or microwave for 20-second intervals, stirring in between. Set aside.
In a medium-sized bowl, whisk eggs, sugar, vanilla, and salt until slightly thickened. Slowly add warm melted chocolate mixture, followed by flour. Continue to whisk until well mixed.
Transfer batter to the square pan or divide evenly among the ramekins. Sprinkle chocolate chips on top, if desired.
Bake until slightly puffed and toothpick comes out with sticky crumbs (35–40 minutes for the square pan or 22–25 minutes for the ramekins). Cool.
Garnish with whipped cream. If you want to go all out, drizzle with hot fudge sauce.
Yields 1 8-inch square pan or 12 mini ramekins
Combine all ingredients in a medium saucepan and bring to a boil. Pour over the brownies. Sauce will harden after being poured.
To keep the hot fudge sauce pourable on Shabbos, leave it in a cup or bowl near your slow cooker.
Photography: Daniel Lailah
Food Styling: Amit Farber
