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.
