Adapted from Smitten Kitchen, these chocolate fudge brownies can be made in one bowl and don’t need any frosting. With a crackly/sugary top and fudgy brownie texture, they are best sliced after being chilled for a few hours.
6 oz. bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted pareve margarine, room temperature
2 2/3 cups granulated sugar
4 large eggs, room temperature
1 tsp. pure vanilla extract
½ tsp. kosher salt
1 1/3 cups unbleached all-purpose flour
Preheat oven to 350F and line a 9×13-inch pan with parchment paper sprayed with cooking spray.
In a medium heatproof bowl over gently simmering water (double boiler), melt chocolate and margarine together.
Remove from the heat and whisk in the sugar, followed by the eggs, one at a time, then vanilla and salt.
Stir in the flour with a wooden spoon or flexible spatula and scrape batter into the prepared pan.
Bake for 25 minutes and chill before slicing.
Science Fact of the Week:
Fudge is a gooey substance made of sugar, butter and milk. These brownies use margarine and sugar to get that same creamy texture with ease.