Brownies (Parve)

 Without a box brownie to make for shabbos I went hunting on the internet for a recipe I could use to bring to my daughter’s for friday night dinner. I made a double recipe so there would be some left for Saturday lunch. I feared they wouldn’t be chewy and moist because I used so many eggs (double recipe was four eggs)  but we all agreed they were amazing. Perfect chewy, moist. The original recipe called for 1 cup sugar, but I cut it to 2/3 cup. It also called for vegetable oil, I only use olive oil and they were perfect!

Ingredients:
1/2 cup oil (I use olive, but any vegetable oil can be used)
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder
2 eggs beaten well
1/2 cup all purpose flour
1/2 cup chopped walnuts (optional)

Preparation
Preheat oven to 350. Mix all ingredients except flour and walnuts well. Add flour and optional walnuts and mix  until all flour is incorporated. Spread batter in a 9 x 9 baking pan (sprayed with cooking spray.) Bake 20 – 25 minutes. Let cool before cutting.

Orange Blossom Squares (Pareve or Dairy)

Grandma B had this recipe clipped out of a magazine from the 1960s. It is one of our favorite desserts. It can be made dairy or pareve. I have cut the sugar down 1/3 in this recipe (as I do for all recipes.) Sugar was rationed during WWII, and recipes post war enhanced sugar in celebration, even though it wasn’t necessary. The blend of orange flavor and chocolate can’t be beat!

Ingredients:
2.5 cups flour
2 t baking powder
1/2 t salt
1 cup sugar
3/4 cup Earth Balance sticks or olive oil
1 t vanilla
2 eggs
1/2 cup milk (use soy for pareve)
6 ounces choclate chips (dairy or pareve)

Glaze: 1 cup powdered sugar, 2 T orange juice, 1/2 t orange rind

Preparation
Heat oven to 350. Mis together flour, baking powder, salt and set aside. Cream sugar, shortening (or olive oil), and vanilla. Beat in eggs and milk alternately with flour mixture. Fold in chocolate chips. Pour into greased 15x10x1 pan. Bake for 30 minutes, but be VERY CAREFUL not to over bake. While hot spread with orange glaze. Cover and let stand 24 hours before cutting.