| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco3 |
1 |
servings |
INGREDIENTS
| 10 |
tb |
Unsalted pareve Passover margarine |
|
|
Plus 1 teaspoon for greasing pan |
| 1 3/4 |
c |
Pareve Passover semisweet chocolate chips |
| 1 1/8 |
c |
Sugar |
| 1 1/2 |
ts |
Kosher vanilla extract |
| 3 |
lg |
Eggs at room temperature |
| 3/4 |
c |
Matzo cake meal |
|
|
Plus extra for sprinkling in the pan |
| 3/4 |
c |
Pecan pieces |
INSTRUCTIONS
Preheat oven to 350 F. Grease and 8-inch square pan with the margarine and
sprinkle with matzo cake meal. Melt the margarine in a medium saucepan over
low heat. remove from heat, add 1 cup chocolate chips and stir until
melted. Whisk in sugar and the vanilla. Test the temperature of the
chocolate. It should be tepid, if it is not, let it rest until it is. Whisk
the eggs together and then add them to the chocolate, constatly whisking
until they are well mixed in. Using a wooden spoon, stir in the matzo cake
meal until blended. Add the nuts and remaining chips. spread the batter in
the pan. Bake for 25 to 30 minutes or until a toothpick inserted into the
middle comes out with moist crumb. Cool completely on wire rack. Loosen the
sides with a spatula then invert onto a cutting board. Reinvert so brownies
are right side up. Cut into 9 piece. Taste will vary if eaten at room
temperature or cold.
Recipe by: STACEY L BROWN <SLB@GIZMIT.WHEAT.KSU.EDU>
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