The Original Galai Brownies

I first made these brownies in the late 1960’s. I had a little cookbook from the U.S., where I found a recipe for brownies. Problem was, that the products here in Israel were different than those in the U.S., so I made a few adjustments and that became our standard brownie recipe for many years. In recent years,

These were the brownies which I would send off to the army and navy with the boys. I used to wrap each brownie individually in plastic wrap, so that they would stay fresh and not dry out quickly “in the field”. These brownies accompanied all our boys and their friends, throughout their military service.

I dedicate these brownies to all our sons: Yaron, Eytan, Uri, Noam; and to Chico. I still have a very vivid memory of one school night so many years ago, when Chico slept over at our house. It was just past 2 AM. Some of the boys were playing basketball upstairs, Dani and Eytan were doing a crossword puzzle in the kitchen, and I was preparing brownies. Chico walked into the kitchen just as I was putting the browniesinto the oven. I will never forget the surprised look on his face; baking brownies? 2 AM?


  • 175 grams (6 oz) butter
  • 3/4 cup unsweetened cocoa powder
  • 6 eggs
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups regular white flour
  • 1/4 teaspoon salt


  1. Grease a baking pan 28 centimeters x 40 centimeters (11 inches x 15 inches) and then flour it, shaking out excess flour.
  2. Preheat oven to 170 C (340 F).
  3. In pot, on low flame, melt butter and add cocoa powder, mixing until the cocoa is incorporated in the butter. Turn off flame.
  4. In mixer, beat eggs with sugar, beating until the mixture is light and fluffy.
  5. Carefully add the melted butter and cocoa mixture, beating until incorporated.
  6. Add vanilla extract
  7. Beat in flour, and salt, stopping as soon as all the flour is incorporated. Do not overbeat when you add the flour.
  8. Pour batter into greased and floured pan.
  9. Bake at 170 C (340F) for about 30-35 minutes until the brownies seem firm to the touch. The amount of baking time depends on your oven. The idea is to make sure that they are baked, but not dry, and not too wet…… These brownies should be pleasantly chewy.
  10. Remove pan from oven, and allow to cool to room temperature.
  11. Cut into little squares, and with the aid of a flat spatula, remove brownies from pan.
  12. Store in a closed box till serving.

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