Decadent Sabbath Fudge Brownies
These are the best – pareve if you want them to be, or lush with butter. Frosting is optional. These are superb on their own.
1 cup unsalted butter melted, OR, unsalted melted margarine or vegetable oil
1 cup white sugar
1 cup dark brown sugar, packed firm
2 teaspoons pure vanilla extract
¾ cup cocoa powder, measured, then sifted
1 cup all purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
1 cup chopped walnuts or a mix of nuts and chocolate chips, all optional
2-3 cup confectioners’ sugar
1-cup cocoa, measure and sifted
½ cup unsalted butter or unsalted margarine, softened
3-6 tablespoons warm water, as needed
Preheat oven to 350 F. Line an 8 by 10 inch brownie pan with parchment paper and spray sides with non-stick cooking spray.
In a large bowl, blend butter or oil, sugar, eggs, and vanilla. Fold in cocoa and blend well, and then remaining ingredients to make a thick batter. Spoon into pan.
Place on a baking sheet and bake 25-28 minutes until just set.
Meanwhile, for the frosting, blend all the ingredients in a mixing bowl, on slow speed of mixer until things are combined. Increase speed, and add water, as required, to make a soft icing.
Spread icing on brownies.
Chill in the refrigerator an hour before serving.
Makes 12-16 brownies
Kosher Cuisine with Marcy Goldman