David's Recipe for Brownies
Jewish law forbids one to eat milk products after meat. That is the inspiration for these margarine-based brownies, and several other recipes in my collection based on oil or margarine instead of butter.
Dessert or Snack, American
- 1 300 gr package chocolate chips (The ones I buy say "for baking", but I'm not sure that there is any other kind.)
- 1 200 gr package margarine
- 3 cups sugar
- 4 soup spoons vanilla extract
- 8 eggs
- 2 cups flour
- 2 100 gr packages chopped walnuts
- 1 coffee spoon bland cooking oil
- Preheat the oven to low-moderate.
- Using a low flame and a heat diffuser, melt the margarine.
- Thoroughly melt the chocolate chips into the margarine.
- Remove from the flame and allow to cool.
- Thoroughly mix in the sugar, and then the vanilla.
- Lightly beat the eggs and thoroughly mix them in.
- Add the flour a little at a time, thoroughly mixing it in after each addition.
- Add the walnuts a little at a time, and mix in.
- Fit two pieces of aluminum foil into two 13"x9" cake pans, with the ends of the foil extending beyond the ends of the pans. Spread the oil evenly over the foil and the exposed inner surfaces of the pan.
- Pour the batter into the pans and use a large spoon or rubber spatula to spread it evenly, including the corners.
- Bake one pan for 20 minutes. When it is done, bake the second for 20 minutes. When the second is done, return the first to the oven, turn off the heat, and allow the two pans to continue baking in the residual heat for another 1/2 hour.
- Remove from the oven and allow to cool completely, to room temperature.
- Use the ends of the aluminum foil to gently lift the two giant brownies out of the pans. They should be pretty rigid.
- Peel off the foil and cut into the usual bar shapes.