Sharon's Famous Passover Brownies & Brownie Icing
Submitted by gambit
Passover brownies made with matzo cake meal instead of flour, plus an optional dark chocolate sour cream glaze. Kosher for Passover, fudgy, and richly chocolatey.
YIELD
12 browniesPREP
30 minCOOK
30 minREADY
75 minGenuinely fudgy Passover brownies that swap regular flour for matzo cake meal, making them kosher for Passover without losing the dense, chewy texture that defines a great brownie. The matzo meal absorbs liquid differently than wheat flour, so the brownies bake up moist with a slightly more delicate crumb than the all-purpose version.
Cocoa powder and chopped semisweet chocolate chips deliver double-chocolate depth: cocoa for the deep base flavor, chips for melted pockets of richness throughout each bite. Add chopped nuts if you want some crunch, but skip them if you’re feeding a nut-allergic crowd.
The optional dark chocolate glaze is more than just decoration. Sour cream and a splash of dissolved instant coffee pull the chocolate flavor deeper and give the glaze a tangy, almost mocha-like edge. Spread it on cooled brownies for the dressed-up version.
Pro Tips
- Line the pan with foil and grease lightly so you can lift the whole slab out for clean cutting.
- Don’t overbake; pull at 25 minutes when the top looks shiny and edges look set. The center finishes firming as it cools.
- Use a hot, clean knife between cuts for the cleanest brownie edges.
- These keep beautifully in the fridge for a week, wrapped tight.
Variations
- For a regular (non-Passover) brownie, swap the matzo meal for ¾ cup flour and add 1 teaspoon vanilla.
- Use the batter for an ice cream pie crust by pressing baked brownie up the sides of a pie plate, freezing, and filling with softened ice cream.
- Stir in 1 cup chopped walnuts or pecans for nutty crunch.
Ingredients
Directions
In mixing bowl, beat eggs, sugar, cocoa powder and salt.
Add oil to mixing bowl and blend well.
Stir in the matzo cake meal and chocolate pieces.
Stir in nuts, if desired.
Line an 8×8×2 inch baking pan with foil.
Grease lightly.
Turn batter into prepared pan and spread evenly.
Bake at 325℉ (160℃) for 25 to 30 minutes or until done (top will be shiny and edges dry).
Let cool in pan on wire rack.
Meanwhile, prepare glaze if desired.
Spread over cooled brownies.
Dark Chocolate Glaze:
In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat.
Remove from heat and stir in 1 teaspoon butter or margarine.
In a small bowl, dissolve ½ teaspoon instant coffee crystals in 1 tablespoon hot water.
Stir in 3 tablespoons dairy sour cream and ¼ teaspoon maple flavoring.
Add sour cream mixture to chocolate, stirring until smooth and shiny.
Makes about ¾ cup.
Note: For a regular brownie, you can substitute ¾ cup all purpose flour for the matzo cake meal and add 1 teaspoon vanilla.
Also, you can double the recipe using a 13×9×2 inch baking pan and bake batter for about 30 minutes. Brownie Ice Cream Pie: Prepare brownie batter as directed. Line a 9 inhc pie plate with foil and grease lightly. Turn batter into pie plate. Bake at 325-F for 30 minutes. Remove from oven. Using the back of a wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate. Cool, then freeze until firm. Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature. Lift shell from plate; remove foil. Fill with ½ gallon of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts.
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