Chocolate Brownies Recipe - Kosher 

Servings: 12

Yield: 12 standard brownies

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Difficulty: Easy

Cooking Vessel: 8x8-inch square baking pan, parchment-lined

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Ingredients

1/2 cup (115 g) unsalted kosher butter

1 cup (200 g) granulated sugar

2 large kosher eggs

1 teaspoon pure vanilla extract

1/3 cup (40 g) unsweetened cocoa powder

1/2 cup (65 g) all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

Optional: 1/2 cup (90 g) kosher chocolate chips or chopped nuts

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper or lightly grease it with kosher-certified butter.

2. Melt Butter: In a medium saucepan over low heat, melt the butter. Remove from heat and let it cool slightly.

3. Mix Wet Ingredients: Stir in sugar, eggs, and vanilla extract until smooth and well combined.

4. Add Dry Ingredients: Sift together cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until fully incorporated. Avoid overmixing.

5. Add Extras (Optional): Gently fold in chocolate chips or nuts if using.

6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

7. Cool & Serve: Allow brownies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing into 12 squares.

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Nutritional Information (per brownie, approximate)

Calories: 210 kcal

Fat: 10 g

Saturated Fat: 6 g

Carbohydrates: 29 g

Sugars: 20 g

Protein: 3 g

Fiber: 2 g

Sodium: 80 mg

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Dietary Adaptations

Pareve (dairy-free): Use non-dairy margarine instead of butter and ensure chocolate is kosher pareve.

Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend in a 1:1 ratio.

Lower Sugar: Reduce sugar to 3/4 cup (150 g) for a less sweet brownie.

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Tips & Troubleshooting

Fudgy vs. Cakey: For fudgier brownies, slightly underbake by 2–3 minutes; for cakier brownies, bake until toothpick comes out mostly clean.

Overmixing: Overmixing can lead to tough brownies. Fold ingredients gently.

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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Serving Suggestions

Serve warm with a scoop of kosher vanilla ice cream or a dollop of whipped pareve cream.

Dust with powdered sugar or drizzle with kosher chocolate sauce for presentation.

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Notes

Ensure all ingredients, including chocolate and flour, are certified kosher.

For extra richness, try adding a teaspoon of instant coffee granules to the batter—it enhances chocolate flavor without making it taste like coffee.