RCI-BR.005.0553.001
Sharon's Famous Passover Brownies
Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first Temple cooking class.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- 2 unit
- 1 cup
- ¼ cup
- ¼ tsp
- ½ cup
- ½ cup
- ½ cup
- ½ cup
Method
1
Preheat oven to 350°F (175°C).
2
Combine the slightly beaten eggs and sugar in a mixing bowl, stirring until well blended.
3
Add the cooking oil to the egg and sugar mixture and stir until incorporated.
4
Sift together the cocoa powder, matzo cake meal, and salt in a separate bowl to remove lumps.
5
Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6
Stir in the semisweet chocolate pieces and coarsely chopped nuts if using.
7
Pour the batter into a greased 8-inch square baking pan, spreading it evenly.
1 minutes
8
Bake for 25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
25 minutes
9
Remove from the oven and allow the brownies to cool in the pan for 10 minutes before cutting into squares.
10 minutes