Shabbat Brownies

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.

brownie on parchment paper with brownies behind
This stock photo’s brownies look oddly similar to mine, if a tad denser. The photographer is more talented than I, hence… (Photo Pixabay/CC)

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.

Shabbat Brownies

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

  1. Preheat the oven to 350F/175C.
  2. 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.
  3. 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.
  4. Add the sugar and cocoa powder and whisk together until thoroughly combined.
  5. Add the milk and vanilla extract, and whisk together until thoroughly combined.
  6. Crack the eggs into the bowl, and then whisk together until thoroughly combined and the mixture is smooth.
  7. 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!
  8. 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.
  9. Store in an airtight container for up to four days.