Jewish Brownies
Jewish Brownies are rich, fudgy treats with a delicious coconut and nut topping, perfect for any occasion and loved by chocolate enthusiasts and dessert lovers alike.
Ingredients
Instructions
- Mix the first seven ingredients with a spoon.
- Bake in a greased broiler pan at 325°F for 20 minutes.
- Combine coconut and condensed milk.
- Spread the coconut mixture gently over the hot cake.
- Return to the oven and bake for an additional 15 minutes.
Tips & Substitutions
When mixing the ingredients, ensure that the oleo is softened to make blending easier. For a richer chocolate flavor, you can substitute part of the cocoa with dark chocolate. If you're short on nuts, try using sunflower seeds or pumpkin seeds as alternatives. Ensure you check the brownies regularly while baking to avoid overcooking, especially during the second bake.
Serving Suggestions
These brownies are delicious on their own, but you can elevate the experience by serving them with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a cup of coffee or tea. For a festive touch, consider serving them alongside a slice of Christmas German Oatmeal Cake during holiday gatherings.
Storage & Reheating
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, which extends their freshness to about a week. To reheat, simply warm individual servings in the microwave for about 10-15 seconds or enjoy them cold for a delightful texture contrast.
Nutrition & Diet Analysis (per serving)
Each serving of Jewish Brownies contains roughly 2197 calories, with 44g protein, 253g carbohydrates, and 93g fat. It is an excellent source of dietary fiber (185% of the Daily Value), iron (135% of the Daily Value), and potassium (96% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2003mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of oleo?
Yes, margarine can be used as a substitute for oleo in this recipe. Just ensure that it has a similar fat content to maintain the texture of the brownies. Keep in mind that the flavor might slightly differ, but the overall outcome should still be delicious.
What kind of nuts work best in these brownies?
Walnuts and pecans are popular choices due to their rich flavor and crunch, but you can use any nuts you prefer or have on hand. If you want a nut-free version, simply omit them or replace them with additional coconut for extra texture.
How can I make these brownies gluten-free?
To make gluten-free brownies, substitute the plain flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture. Additionally, check that all other ingredients, such as the cocoa and condensed milk, are labeled gluten-free to ensure safety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).