Joanies Pesach Brownies Food
JOANIE'S PESACH BROWNIES
My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!
Provided by JOANIEKR
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
- Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the unsweetened chocolate. Set aside.
- In a medium bowl, beat the eggs and sugar with an electric mixer for about 5 minutes. Reduce the speed to low, and pour in the chocolate and butter, then stir in the vanilla. In a separate bowl, stir together the matzo meal, potato starch and salt. Use a spoon to stir into the chocolate mixture until well blended. Mix in the walnuts or chocolate chips if using. Pour into the prepared pan and spread evenly.
- Bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.
Nutrition Facts : Calories 261 calories, Carbohydrate 29.7 g, Cholesterol 51.3 mg, Fat 16.3 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 165.7 mg, Sugar 20.8 g
ESPRESSO BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h17m
Yield 36 bite-size brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Spray a 9 by 13-inch baking pan with nonstick spray. Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. Add the brownie mix. Stir until well blended. Stir in the chocolate chips. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes. Cool completely.
- Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. Whisk in the vanilla. Add the powdered sugar and butter and whisk until smooth. Pour the glaze over the brownies. Refrigerate until the glaze is set. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
PESACH BROWNIE BARS
Make and share this Pesach Brownie Bars recipe from Food.com.
Provided by liz murder
Categories Dessert
Time 50m
Yield 9 brownies
Number Of Ingredients 10
Steps:
- Grease 8x10 pan, preheat the oven to 350 degrees. Cream brown sugar, white sugar, vanilla sugar with butter/marg. Blend eggs. Stir in salt, cake meal and potato starch. Fold in chocolate and nuts. Chill 20 minutes. Put in pan and bake for about 35-40 minutes, until center is set, not jiggly. Cool, then cut.
Nutrition Facts : Calories 600.2, Fat 35, SaturatedFat 17.7, Cholesterol 101.2, Sodium 210.9, Carbohydrate 71.8, Fiber 3.5, Sugar 52.4, Protein 6.3
PASSOVER CHOCOLATE BROWNIES - PAREVE
This was adapted, doubled and adjusted from the Breuer's Teacher's Seminary cookbook. It won't win secular or year-round gourmet awards, but it makes yummy, simple and light Passover brownies that don't have an overly potato-starchy aftertaste. Our Passover utensils are limited: this uses only the mixer, a liquid measuring cup (also used to check the eggs) and a half-cup-sized dry measuring cup. The brownies come out about 1.25 inches high. All the best, CLKL
Provided by clkl7849
Categories Bar Cookie
Time 50m
Yield 36 brownies
Number Of Ingredients 6
Steps:
- Dump all ingredients in mixer bowl and mix well.
- Pour into two foil pans (7" x 13" is what I've used) that have been sprayed with oil.
- Bake at 350 degrees F for 45 minutes.
- Cool in pan, invert when completely cooled and slice from the bottom of the brownies for best results.
- Have a kosher and happy Pesach!
- Enjoy!
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