Thursday, April 01, 2010
Passover Brownies II
These were excellent. I would make these during the year. They're not overly rich, and for Passover baking, pretty light. Not that brownies are ever terribly difficult to make, but these were really a breeze.
Adapted from a couple recipes on Epicurious.
You can see the recipe for Passover brownies with orange juice from last year, here.
You Will Need:
2 ounces unsweetened chocolate melted with 1/2 cup unsalted butter. Let cool before using.
3 tablespoons cocoa powder
1/2 cup Passover cake meal (finely ground matzo meal-you can do this yourself in a food processor or blender)
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
2 tablespoons sour cream
Chocolate chips for topping (totally optional, but why wouldn't you use an opportunity to add more chocolate to your diet? Huh? )
Preheat oven to 325 degrees F. Grease an 8x8 pan.
Beat together the eggs and sugar until thick and light. Beat in sour cream, chocolate/butter mixture and mix well. Add sifted dry ingredients. Mix only until moistened. Pour into pan and cover top with chips. Bake 35 minutes or until a toothpick inserted in centre comes out clean. Cool in pan before cutting (I know you won't do it, but really, they cut better if you do).