This recipe is from Joan Nathan’s book The Children’s Jewish Holiday Kitchen. If you prefer, use butter instead of margarine.
Joan Nathan says: “My children like to visit my Aunt Lisl’s daughter-in-law, Dorothy, the way I used to visit Aunt Lisl. Dorothy doesn’t make butter cookies, but she does make brownies which she serves at Hanukkah and every Friday night, a perfect ending to a meat meal. The children help make the brownies and then take a few extra home in aluminum foil. They love them—without the nuts.”
- 2/3 cup unsifted flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 2 eggs
- 1 cup sugar
- 1/3 cup (2/3 stick) pareve margarine, melted
- 2 oz. (2 squares) unsweetened chocolate, melted
- 1 tsp. vanilla
- 1/2 cup chopped nuts
- Confectioners sugar
- Preheat the oven to 350 degrees. Grease an 8″x8″ baking dish.
- Mix together the flour, salt and baking powder. Set aside. Beat the eggs well.
- Gradually beat the sugar into the eggs, then beat in the margarine and chocolate.
- Mix in the flour mixture. Stir in the vanilla and nuts, and place in a baking pan.
- Bake for 25 minutes. Let cool, then dust with confectioners’ sugar and cut into squares.