Esther Pildis’s Brownies Image by Carly Pildis

By Carly Pildis March 19, 2021

It’s family legend that my grandmother cut these with a ruler into perfect squares. I prefer to cut them into large fudgey chunks of happiness. However you cut them, this time-tested heirloom recipe will make your house smell amazing and fill your belly with that special old school love that only a Grandma – or her carefully passed down the recipe – can make you feel. Add nuts or chocolate as you wish. Walnuts were a staple until allergies put them aside. They are delicious either way.

2 sticks + 2 tablespoons margarine
4 eggs
2 cups sugar
1 tsp vanilla
4 square semi-sweet chocolate
1 cup flour
1 tsp baking powder
¼ tsp salt
1 cup of chocolate chips and/or nuts

Preheat your oven to 350. Grease a 9x 13 pan

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

Melt chocolate, take care not to burn. In a medium bowl, beat eggs. Add sugar, flour and baking soda and mix. Add vanilla, warm(not melted) margarine, and melted chocolate and mix to combine.

Add nuts and chocolate chips if desired. Pour into pan.

Bake for about 25 minutes, until the top is glossy and your whole house smells like chocolate. Don’t over bake – check them after 20 minutes, when the tops are shiny and just starting to crack pull them out. They generally take me between 28 – 30 minutes, but I like to check them at 20 and 25 just in case.

These brownies freeze beautifully and also ship well. They’ve been enjoyed by generations of college roommates and camp bunkmates!

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

$36 $500

$120 $180 Other amount