Jackies Famous Parve Brownies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish or pan, then line with parchment paper if desired to make getting the brownies out easier.
• Mix flour and salt together in a bowl; set aside.
• Place chopped chocolate and butter into a heatproof bowl and set over a saucepan with 1 inch of very gently simmering water. When the butter and almost all of the chocolate is melted, stir until smooth. Turn off the heat and set aside.
• Mix sugar and eggs in a mixing bowl with an electric hand mixer until very airy, thick, and creamy, about 5 minutes. Mix in vanilla extract, then slowly drizzle in the melted chocolate mixture, while mixing on high speed.
• Dump in the flour mixture and mix on low speed just until the flour disappears. Use a spatula to transfer the batter into the prepared baking dish and spread as evenly as possible.
• Bake in the center of the preheated oven until a toothpick inserted near the center comes out virtually clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Use a spatula to lightly press down the higher parts of the brownie around the edge of the dish. Let cool to room temperature, 20 to 30 minutes, before removing and cutting into 9 pieces.

Steps:

• Preheat oven to 350f.
• Spray 11x7 inch brownie pan w/ non stick cooking spray.
• In a bowl of an electric mixer, beat the eggs and sugar until smooth.
• Add the oil and salt, mix.
• Sprinkle in the cocoa powder and mix.
• Add the potato starch and mix.
• Scrape down the sides with a spatula stir in the chocolate chips.
• Pour into prepared pan & bake 35-40 minutes.
• Allow to cool before serving.

Steps:

• For Brownies: In mixing bowl or food processor blend well, butter, sugar, cocoa, eggs and vanilla.
• Combine flour, baking powder and salt.
• Add to cocoa mix.
• Bake in greased 8x8 square pan for 20-25 min at 350.
• Make them gooey-moist by taking them out just after the middle has puffed up or risen (which is the only way!) Leaving them in longer will give you a cake-like brownie.
• Meanwhile make icing.
• Allow to cool before icing or you can dust with icing sugar (shaken through a sieve).
• They are even good naked.
• For Chocolate Butter Icing: Cream butter with cocoa and 2 cups of icing sugar.
• Beat in 2 tsp vanilla, 2 TBSP milk and 1 cup of icing sugar.
• If needed, gradually add 1-2 TBSP milk until desired spreading consistency.
• Makes enough icing for 2 batches of brownies.
• Will keep in the fridge for a week.