Are brownies cake? I feel like I haven’t posted here in forever. I do have a batch of challah on the go, but I decided that because cakes fall within the mandate of this blog, and because this is a super-easy no-mess brownie recipe, I can make a home for it here.
(Along with a bit more reminiscence than I usually include on this blog, so I have moved that stuff over to my regular Adventures in MamaLand blog so as to keep this blog entirely baggage-free. Click here if you love the baggage!)
These brownies are adapted from a recipe I originally found at jeanfarish.com, a site which has since vanished, so I thought I’d memorialize it here.
Note: Decide ahead of time if you’re using solid chocolate (unsweetened, bittersweet or semi-sweet are all fine) or subbing cocoa and oil. Either way, the recipe will be fine; you just have to plan ahead a bit!
You will need ONE baking pan; one teaspoon measure and one half-cup measure. That’s all! Nothing else to wash!
- Preheat oven to 350 degrees (F).
- Place a stick of butter (half cup = 105g), half-cup of margarine, or even half a cup of canola oil in a 9 x 9 x 2 baking pan.
- If your oil is in solid form (ie butter/marg), slide the pan into the oven to melt it. But wait! See step 4.
- If you’re using solid chocolate (I used semi-sweet today), put 2 oz = 60g in the pan with the butter/margarine/oil and set it in the oven to melt together.
- When mostly melted but not burnt (about 10 minutes?), remove from oven and stir together well.
- If you didn’t use solid chocolate, add cocoa and vegetable oil now to the melted butter/marg (or in addition to the Step 2 oil if you used liquid oil to begin with): Add 2Tbsp oil and 6Tbsp cocoa to the liquid butter/margarine/oil.
- Now get out your spoon and half-cup! Add, in the following order, stirring well after each addition:
- Between 1/2 and 1 cup of granulated sugar (depending on how sweet your chocolate is or isn’t; use 1 cup for pure unsweetened chocolate or cocoa/oil)
- 1/2 cup all-purpose flour
- 2 large eggs (you could and perhaps should reverse the order of the flour and eggs to get them mixed in better)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 to 1/2 cup chopped nuts or chocolate chips (I used a few chocolate lentils – ie kosher Smarties - we had left over from before Pesach).
- Pop the pan into the oven , and bake for 25-30 minutes.
It was a wonderful cakey brownie, but I like my brownies on the super-moist side. Hmm... not the best Shabbos for baked goods, but it was nice to have them be flour-based for a change.