February Is Time for Hearts, Chocolate and Heart Health

Whether you celebrate Valentine’s Day or not, February is a time to focus on our hearts (and chocolate). It is American Heart Awareness Month and a time, especially for women, to learn more about cardiovascular health.

Hadassah, The Women’s Zionist Organization of America has taken a lead in heart health, with its outreach to women in the US and its support of the research, treatment and preventive health outreach of the Hadassah Medical Organization (HMO) in Israel. HMO’s initiatives have translated into groundbreaking and lifesaving cardiac care that impact treatments around the world.

The connection between Hadassah and women’s heart health is a long one. One of the first large events I helped put together for my Hadassah Oakland Ruach Chapter was in support of HMO’s cardiology department with the goal of raising awareness about and funds for cardiac research and equipment at its two hospitals in Jerusalem.

Which brings us back to chocolate. Though certainly chocolate is associated with love, it can also be heart healthy since research shows that chocolate can sometimes be good for you. Chocolate’s antioxidants may help reduce the risk of heart disease by lowering arterial plaque within arteries and its flavonoids may help lower blood pressure and improve blood flow.

One of the chocolate desserts we served at that fundraiser (and many other events) was Karen Bloom’s Very Chocolate Brownies. While I won’t pretend that they are healthy, these decadent bites are so satisfying that a smaller serving size than usual works well. Make these treats even better for you by using a heart healthy oil such as canola, sunflower, safflower, or avocado. Choose dairy-free semisweet chocolate to keep the dessert parve. Make them for someone you love (even if they’re just for yourself)!

A special thanks to Bloom, now president of Hadassah’s Central Region, for sharing her recipe.

Karen Bloom’s Very Chocolate Brownies
Serves 16

1 cup vegetable oil, plus extra for greasing pan
4 ounces unsweetened chocolate, coarsely chopped
1 1⁄2 cups flour
1 tsp. baking powder
1 tsp. salt
2 cups sugar
4 eggs, beaten
2 tsp. vanilla extract
12-ounce package semisweet chocolate chips

Heat oven to 350 degrees. Grease 11×14-inch baking pan. Melt unsweetened chocolate in a double boiler (or heat-safe bowl set over simmering water), stirring occasionally, or in microwave. (To microwave, melt the chopped chocolate in a microwave safe bowl using 50 percent power for 30 seconds, then stir. Repeat as needed until chocolate is melted.)

Set the chocolate aside to cool slightly. In a large bowl, mix flour, baking powder, salt and sugar. Without stirring, add oil and eggs to center of flour mixture. Add vanilla and melted chocolate. Begin to stir, starting slowly, then beating well until smooth and dark brown. Add chocolate chips and mix well. Pour batter evenly into pan. Bake 30 to 35 minutes until edges look crisp and have shrunk slightly away from sides of pan. Place pan on rack and let cool. Cut into squares.

Store uncut pan of brownies airtight at room temperature for up to 4 days. Cut brownies can be stored airtight at room temperature with waxed or parchment paper between layers for 2 days. For longer storage, wrap individual brownies in plastic wrap, place in a zippered freezer bag and freeze for up to 3 months. Defrost in plastic wrap.

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Faith Kramer is a member of the Hadassah Writers’ Circle, a dynamic and diverse writing group for leaders and members to express their thoughts and feelings about all the things Hadassah does to make the world a better place, to celebrate their personal Hadassah journeys and to share their Jewish values, family traditions and interpretations of Jewish texts. Since 2019, the Hadassah Writers’ Circle has published nearly 450 columns in the Times of Israel Blog and other Jewish media outlets. Interested? Please contact hwc@hadassah.org.