Sharon's Famous Passover Brownies

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Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first Temple cooking class.

In mixing bowl, beat eggs, sugar, cocoa powder and salt.
Add oil to mixing bowl and blend well.
Stir in the matzo cake meal and chocolate pieces.
Stir in nuts, if desired.
Line an 8x8x2" baking pan with foil. Grease lightly.
Turn batter into prepared pan and spread evenly.
Bake at 325 °F for 25 to 30 minutes or till done (top will be shiny and edges dry).
Let cool in pan on wire rack.
Meanwhile, prepare glaze if desired.
Spread over cooled brownies.

In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat.
Remove from heat and stir in 1 tsp butter or margarine.
In a small bowl, dissolve ½ tsp instant coffee crystals in 1 tbsp hot water.
Stir in 3 tbsp dairy sour cream and ¼ tsp maple flavoring.
Add sour cream mixture to chocolate, stirring till smooth and shiny.
Makes about ¾ cup.

Prepare brownie batter as directed.
Line a 9" pie plate with foil and grease lightly.
Turn batter into pie plate.
Bake at 325 °F for 30 minutes.
Remove from oven.
Using the back of a wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate.
Cool, then freeze till firm.
Make dark chocolate glaze while crust is freezing; cool glaze to room temperature.
Lift shell from plate; remove foil.
Fill with ½ gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts.

For a regular brownie, you can substitute ¾ cup all purpose flour for the matzo cake meal and add 1 tsp vanilla.
Also, you can double the recipe. Use a 13x9x2" baking pan and bake batter for about 30 minutes.
For a twist, make the brownie ice cream pie.