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Daniela’s Brownies

Daniels's brownies

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


  1. Preheat the oven to 350 degrees. Grease an 8″x8″ baking dish.
  2. Mix together the flour, salt and baking powder. Set aside. Beat the eggs well.
  3. Gradually beat the sugar into the eggs, then beat in the margarine and chocolate.
  4. Mix in the flour mixture. Stir in the vanilla and nuts, and place in a baking pan.
  5. Bake for 25 minutes. Let cool, then dust with confectioners’ sugar and cut into squares.