Passover Brownies With Chocolate Wine Glaze Food

PASSOVER CHOCOLATE BROWNIES - PAREVE

Passover Chocolate Brownies - pareve image

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

Ingredients

8 eggs
2 cups oil
3 1/2 cups sugar
1 1/2 cups cocoa
1 1/2 cups potato starch
cooking spray

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!

PASSOVER BROWNIES WITH CHOCOLATE-WINE GLAZE

Passover Brownies with Chocolate-Wine Glaze image

Categories Chocolate Egg Dessert Bake Passover Walnut Red Wine Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free

Yield Makes 16

Number Of Ingredients 16

Ingredients

For brownies
6 oz bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (3 oz)
For glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder (not Dutch process)
1/3 cup sweet red kosher wine such as Concord
2 oz bittersweet or semisweet chocolate, chopped
3/4 stick (6 tablespoons) unsalted margarine or (if not keeping glaze pareve) butter, cut into pieces
16 walnut halves

Steps:

Make brownies:
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.
Make glaze:
Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.
Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.

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