“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup parve margarine
¾ cup dark brown sugar
¾ cup sugar
2 large eggs
1 teaspoon water
1 teaspoon vanilla
2 cups chocolate chips (optional)
Preheat the oven to 350° F. Line one 8.5” x 12” baking pan with parchment paper leaving one inch overhanging two sides.
Combine the flour, baking soda, and salt in a medium bowl.
In a large bowl, cream the margarine and sugars until light and fluffy. Add the eggs one at a time and mix to thoroughly combine. Add the water and vanilla. Stir in the flour. Add the chocolate chips, if using.
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes or until the center is firm to the touch. Remove from the oven and cool completely.
Makes 24 bars.
Make 2 batches because these blondies disappear fast. They also freeze well. Just double the recipe. Adapted from Kathleen King’s Tate’s Bake Shop Cookbook (St. Martin’s Press).
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