Paula's Fudgy Brownies Recipe
Paula's Fudgy Brownies
No, this is not Paula Deen but these are certainly Paula's Brownies, Paula Shoyer, the Kosher Baker. While kosher baking is really no different than your regular baking, there is an issue that does pop up.
Briefly, an aspect of being kosher means not eating milk and meat together or for a period of time, afterwards (milk following meat). That means having dairy baked goods is not practical.
Picture it. You just had a barbecue with hamburgers and hot dogs and your dessert is cheesecake. No go.....you can't serve it. That applies to cakes that have milk or butter in them and that explains why I usually use margarine or oil, rather than butter. I use Rice Dream or another non dairy drink in place of milk or cream.
Paula Shoyer wrote a book that is dairy free. All her recipes, are what we call, pareve, neither dairy, nor meat. Any of these can be eaten after a meat meal.
She has also divided the book into simple recipes, two step recipes and multi step recipes. Yesterday, I needed a really fast recipe to make so I opened the simple section and found these fudgy brownies which I made in mini tart pans. They are chewy and filled with chocolate flavor.
Paula's Fudgy Brownies (adapted from the Kosher Baker)
- 6 ounces semisweet chocolate chips
- 1 cup sugar
- 1/3 canola oil
- 1/4 cup Rice milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup unsweetened cocoa
- 1 cup flour
Preheat oven to 350 degrees.
Spray individual tart pans with cooking oil.
Melt chocolate in microwave (or on stove).
When chocolate is melted, whisk in sugar and oil.
Whisk in Rice milk, eggs and vanilla.
Add salt, baking powder and cocoa and mix again.
Add flour and whisk well.
Pour into tart shells and bake for 20 minutes or until top looks dry.
My brownie tarts fell right out after they cooled.