I’m about to make dozens of brownies for my Hadassah group’s dinner dance fundraiser. Mea culpa, I’m using the Ghirardelli mix from Costco — because I have two pouches in my cupboard and another pan of brownies frozen in my freezer.
But when I don’t have a mix, or when I want to make non-dairy brownies, either for a meat meal or to serve to someone who doesn’t eat dairy, I use this terrific recipe which I got more than 40 years ago from Joan Piorkowski, a fellow graduate student at Temple University and a neighbor in the graduate student apartment building where we lived. It’s almost as easy as making brownies from a mix; the only additional step you need to take is measuring the ingredients instead of dumping a pouch into a bowl.
Ingredients:
2 eggs, beaten
1 cup sugar
½ cup flour
1 tsp. baking powder
½ tsp. salt
6 Tbs. cocoa
½ cup (1 stick) melted butter or margarine
1 tsp. vanilla
1 cup chopped nuts (optional)
Directions:
Preheat oven to 325 degrees.
Mix all the ingredients in a medium-sized bowl in the order listed.
Pour into a greased 8- or 9-inch square pan (melting the butter or margarine in the baking pan before adding it to the bowl is the best way to grease it).
Bake 30 to 40 minutes until the brownies are cracked on top and a toothpick inserted in the center comes out clean. Cool completely before cutting.
Makes 9 to 16 brownies
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