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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.
7 ounces (200 grams) better-quality parve chocolate (2 bars of Noblesse, Torino, or Rosemarie)
1/2 cup (1 stick) margarine (use soy-free, if needed)
3 tablespoons Gefen Cocoa Powder
3 large eggs
1 and 1/4 cups sugar
2 teaspoons Gefen Vanilla Extract
1/2 teaspoon salt
1 cup flour
1 cup chocolate, nougat, or caramel chips (optional)
12 ounces (340 grams) Glicks Chocolate Chips
1 cup (2 sticks) margarine (use soy-free, if needed)
1 teaspoon water
1 teaspoon Gefen Cocoa Powder
1 teaspoon sugar
2 tablespoons Gefen Corn Syrup
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.
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.
Transfer batter to the square pan or divide evenly among the ramekins. Sprinkle chocolate chips on top, if desired.
Combine all ingredients in a medium saucepan and bring to a boil. Pour over the brownies. Sauce will harden after being poured.
Yields 1 8-inch square pan or 12 mini ramekins
Photography: Daniel Lailah
Food Styling: Amit Farber
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