Description[]
Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first Temple cooking class.
Ingredients[]
- 2 slightly beaten eggs
- 1 cup sugar
- ¼ cup cocoa powder
- ¼ tsp salt
- ½ cup cooking oil
- ½ cup matzo cake meal
- ½ cup semisweet chocolate pieces
- ½ cup coarsely chopped nuts (optional)
Dark chocolate glaze (optional)[]
- 1 cup semisweet chocolate pieces
- 1 tsp butter or margarine
- ½ tsp instant coffee crystals
- 3 tbsp dairy sour cream
- ¼ tsp maple flavoring
Directions[]
- 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.
Dark chocolate glaze (optional)[]
- 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.
Brownie ice cream pie[]
- 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.
Notes[]
- 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.