“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
¾ cup parve margarine
6 ounces unsweetened chocolate, chopped
2½ cups sugar
1 egg yolk
1½ teaspoons vanilla extract
½ teaspoon almond extract
1 cup plus 2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1 cup dried cherries, chopped
2 cups semisweet chocolate chips
Preheat the oven to 350°F. Line a 13×9-inch baking dish with parchment paper so that 2 inches of the paper overhangs each of the two long sides of the pan.
Melt the margarine and unsweetened chocolate in the microwave or in a large heavy saucepan over low heat, stirring until smooth. If using the stove, remove the pan from the heat.
Whisk in the sugar, then the eggs and egg yolk, 1 at a time. Add the vanilla and almond extracts, then the flour and cinnamon, and whisk until just combined. Mix in the cherries and 1 cup of chocolate chips.
Spread the batter in the prepared pan. Sprinkle 1 cup of chocolate chips across the top. Bake for about 35 minutes, until firm around the edges and a tester inserted into the center comes out clean. Take the pan out of the oven and let them brownies cool in the pan.
To cut the brownies, hold the edges of the parchment paper on either side of pan and lifting the contents out in one piece. Remove the edges on all four sides. Cut into squares of rectangles.
Makes 16-32 depending on the size and shape.
I brought these brownies to a friend who served them at the end of a holiday meal. Her cousin, a well-known kosher caterer with a dairy carry-out line at Zabar’s, spooned chocolate sauce over hers for a triple treat. The recipe is adapted from Barbara Fairchild’s The Bon Appétit Cookbook (Wiley).
"The Torah begins and ends with acts of loving kindness."
– Babylonian Talmud, Sotah 14aTake me to the Torah Morsels Archive