| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | American | Passover | 1 | Servings |
INGREDIENTS
| 2 | pk | Passover Brownie Mix |
| 1/2 | c | Seedles raspberry jelly |
| 2 | c | Walnuts, large pieces |
INSTRUCTIONS
Line a 9x13 pan with foil. This is easily done by molding the foil to the outside of the pan and then putting inside the pan. Grease the foil. Prepare one package of brownie mix, adding the frosting mix to the batter. Add 1 cup of nuts. Spread in prepared pan and freeze til very firm or hard. Spread with jelly. Prepare second package in same manner. Spread over other layer and jelly. Allow to defrost while you preheat the oven to 350. Bake for 30 minutes. It will test moist. Check that it is moist but cooked. Cool completely. Invert on cutting board, remove foil and cut in small squares. NOTES : I adapted this concept from a recipe in Maida Heatter's American Dessert cookbook where she attributes the recipe to Katherine Hepburn. I will hold these up against any chometz brownies. Recipe by: Judy Sherman Posted to JEWISH-FOOD digest V97 #110 by "Judy Sherman" <jsherman@ici.net> on Apr 1, 1997
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