So what do you do when you are waiting for your refrigerator truck to arrive with all your dairy ingredients for Shavuos, and you have been informed that it is only arriving on Thursday?
Yup. That’s right. Frantically begin baking anything else you can think of, since you seem to have this vision that your calm Erev Shabbos is slowly disappearing into mounds of cheesecake batter!
These brownies are our families favorite and for those who are gluten free, this is definitely the ‘go to’ dessert that hits the spot!
The original recipe is from Levana’s Table and I have omitted pecans since they just take up more room for chocolate!
So, by all means, enjoy this perfect brownie recipe and yes, I do suggest you double it. There is no way one batch will last even a day! Promise.
Recipe adapted from Levana’s Table
(This recipe makes a single batch of brownies)
2 cups semisweet chocolate chips
2 sticks of margarine (I used Earth Balance)
1 cup of sugar
1/2 cup millet flour or potato starch
1 Tablespoon vanilla
Preheat oven to 375
Melt the chocolate and margarine in the microwave for about 1 minute or in a saucepan over very low heat.
Using a whisk or spoon, mix chocolate and margarine so that it is melted and blended well.
Using a food processor, or an electric mixer, beat the eggs and sugar until light and fluffy.
Add the chocolate mixture , flour and vanilla and pulse or mix until just combined.
Pour the batter into a parchment lined, 11 inch spring form pan or double the recipe and use a 12.5 x17.5 inch pan.
Bake the brownies for 35 minutes until the top is barely firm, they will set completely as they cool.
Cool before cutting.
Sit down with a cup of tea, and enjoy.