Passover Brownies I

Preheat oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper.

Combine butter and semi-sweet baking chocolate bars in a heatproof bowl and melt together over a double boiler or in short intervals in the microwave, stirring until smooth and fully combined.

Remove from heat and let the chocolate mixture cool slightly for 2-3 minutes.

Whisk together eggs and sugar in a separate bowl until light and pale, about 2-3 minutes.

Gently fold the cooled chocolate mixture into the egg mixture until fully incorporated.

Sift the matzo cake meal and fold it into the chocolate-egg mixture until just combined, taking care not to overmix.

Fold in the chopped nuts until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 30-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs; do not overbake.

Allow the brownies to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before cutting into squares.