This evening’s dessert is a great improvement over the disaster I baked yesterday. The recipe comes from The New York Time Heritage Cookbook, edited by Jean Hewitt.
The addition of orange juice (in this case, freshly squeezed) gives these brownies a pleasant flavour.
You Will Need:
2 cups sugar
5 eggs
½ cup vegetable oil
1 cup matzo cake meal
1 tablespoon potato starch
5 tablespoons powdered cocoa
1/3 cup orange juice
1/3 cup chopped nuts (I omitted these)
Preheat oven to 350 degrees F.
Beat sugar and eggs together. Add oil. Combine the dry ingredients with orange juice and stir into batter. Beat well. Pour into a greased 13x9x2 pan. Bake 35-45 minutes (mine took 40) until it tests done. Cut squares while still warm.
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