As a busy graduate student, I have largely been sticking to these simpler recipes during my semesters. Sometimes, these are very obviously Jewish, but this time, I am providing a brownie recipe. I call these Shabbat brownies, because they taste great a day or two later – making them suited for baking for a Shabbat lunch! Make them on Thursday night or Friday afternoon for a tasty end to the meal. (Have one or three as a snack in the meantime.)
While the origin of brownies was likely in church communities in central Maine, they became quite popular among American Jews – just like everyone else in North America. There is a certain type of very fudgy brownie that seems to be popular among synagogues across North America. While they are good, I tend to prefer a cakey brownie – one that relies heavily on eggs.
Hence this recipe. I used to have a different recipe, but here is my updated version. Thank you to my boyfriend, housemates, colleagues, and classmates for testing the various iterations.
Makes 24 brownies
2 sticks (1 cup) butter + more for greasing
1 cup semi-sweet chocolate chips
1 cup granulated white sugar
½ cup unsweetened cocoa powder
½ cup whole milk
1 teaspoon vanilla extract
6 large eggs, room temperature
1 ½ cups sifted white flour
1 ½ teaspoons baking powder
½ teaspoon salt
- Preheat the oven to 350F/175C.
- Grease a 9”x13”/23cmx33cm (or similarly sized pan) with butter. Line the pan with parchment paper, then grease the parchment paper again with butter.
- Melt the butter and chocolate chips together until smooth. You could do this in a bain-marie, but I just do it in the microwave: put the chips in a deep, microwave safe bowl, add the butter in chunks, microwave on high for a minute, then stir together. Put the melted chocolate-butter mixture in a large mixing bowl.
- Add the sugar and cocoa powder and whisk together until thoroughly combined.
- Add the milk and vanilla extract, and whisk together until thoroughly combined.
- Crack the eggs into the bowl, and then whisk together until thoroughly combined and the mixture is smooth.
- Add the flour, baking powder, and sugar. Whisk together until the batter is thoroughly combined and is a smooth, thick consistency. Make sure all the flour is thoroughly mixed in!
- Pour the batter into the pan. Bake for 30-45 minutes, or until a toothpick comes out clean or with only a few crumbs. Let cool before cutting.
- Store in an airtight container for up to four days.