It’s no great secret that I hate pareve desserts. Or perhaps I should more accurately say: I hate bad pareve desserts. Some might even say I have made it my mission in life to dream up pareve desserts that don’t suck. And this brownie recipe is one of those.
While I generally prefer boxed brownie mixes (gasp!), this brownie recipe is nearly a match. But if you would rather use a boxed mix in this recipe, you can and should. No one will know you didn’t whip it up from scratch. If you do make it from scratch, you will be surprised how easy this recipe is to throw together, even at the very last minute.
I love enjoying these brownies with a relaxing cup of tea after dinner, with a glass of milk as an indulgent afternoon treat and they are especially delicious if you store them in the fridge so they are cool and fudgy. Did I mention these brownies are great when made non-dairy? Your guests won’t even know they are pareve.
This recipe is based on Martha Stewart’s recipe for Fudgy Chocolate Brownies.
For the crust:
12 graham crackers (I especially like the cinnamon ones)
6 Tbsp unsalted butter or margarine, melted
1 Tbsp sugar
1/8 tsp salt
For the brownies:
1/2 cup butter or margarine
8 ounces semi-sweet chocolate chips
1 1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
4 large eggs
3/4 cup all-purpose flour
1/2 tsp salt
1 cup marshmallow fluff
thick sea salt (optional)
Preheat oven to 350 degrees.
Line an 8×8 square with parchment paper or tin foil. Grease the pan with cooking spray.
Place graham crackers in a food processor fitted with blade attachment. Pulse until crumbs form. Dump crumbs into a medium bowl. Mix with melted butter or margarine, sugar and salt.
Using your hands, press graham crackers into bottom of pan. Bake for 7 minutes. Remove from oven and allow to cool slightly.
Place butter or margarine and chocolate chips in a microwave safe bowl. Microwave for 30 second increments, stirring well in between, until butter and chocolate is completely melted and consistency is smooth and shiny. (Usually requires to place in microwave two times). Allow to cool slightly.
Stir sugar into cooled chocolate mixture. Add eggs one at a time, then vanilla.
Whisk together flour, salt and cinnamon. Add flour mixture to wet mixture.
Pour batter into the prepared pan. Spoon large dots of marshmallow fluff on top. Sprinkle with thick sea salt if desired.
Bake for 35-40 minutes. Remove from oven and allow to cool before slicing into squares. Note: highly recommend placing brownies into fridge for a few hours or overnight until ready to serve.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)