Thanks to Heidivernon for posting this brownie recipe in the forum.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 4 ounces semi-sweet chocolate chip
- 1/2 cup butter
- 2 cups sugar
- 6 large eggs
- 1/2 cup matzo cake meal
- 1/4 cup potato starch
- 2 teaspoons pure vanilla extract
- 1 cup chopped walnuts (optional)
- ---
- Glaze for Brownie Recipe:
- 1/4 cup plus 1 tablespoon sugar*
- 1 tablespoon water*
- 1/4 cup strong coffee
- 12 ounce semi-sweet chocolate chips
Preparation:
Preheat oven to 350F. Line a 9" by 13" baking pan with heavy duty foil and spray with Pam or equivalent.
In a saucepan or microwave melt together the chocolate chips and butter. In a large mixing bowl using an electric mixer, beat the eggs and sugar together at high speed until light and fluffy. Combine the matzo cake meal and potato starch. Add the melted chocolate alternately with the dry ingredients to the egg mixture until just blended. Stir in the nuts and vanilla. Pour into the pan and bake 40 minutes or until set. Remove from oven and cool on rack.
In a saucepan or microwave melt together the chocolate chips and butter. In a large mixing bowl using an electric mixer, beat the eggs and sugar together at high speed until light and fluffy. Combine the matzo cake meal and potato starch. Add the melted chocolate alternately with the dry ingredients to the egg mixture until just blended. Stir in the nuts and vanilla. Pour into the pan and bake 40 minutes or until set. Remove from oven and cool on rack.
Glaze:
Stir together the sugar, water and coffee in saucepan or microwavable bowl. Add the chips. Place over heat or in microwave until the ingredients are melted together. Stir well and pour over the cake. When cool cut into squares.
This brownie recipe can be made well ahead of the holiday and freeze perfectly.
* Please note: Heidi's original recipe calles for 1/4 cup light corn syrup. I've substituted sugar and water, as corn syrup is one of the ingredients that should be avoided during Passover.
