Passover Fudge Brownies Food

DEB'S PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8-inch baking pans.
• Melt unsweetened chocolate and butter in the top of a double boiler over simmering water; stir to mix well. Beat the eggs and egg whites together in a mixing bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir the butter and chocolate mixture, sugar, coffee, and vanilla flavoring into the egg mixture, and beat well to combine.
• Mix together all of the potato starch, all of the matzo cake meal, cocoa powder, and salt in a bowl. Beat the dry ingredients into the chocolate mixture with electric mixer until fluffy and thoroughly combined. Gently fold the chocolate chips into the batter, and divide between the 2 prepared baking dishes.
• Bake in the preheated oven until a toothpick inserted into the center of a pan shows moist crumbs, 25 to 30 minutes.

PASSOVER (PESACH) BROWNIES

Steps:

• Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
• Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.

PASSOVER BROWNIES

Steps:

• Preheat oven to 350°F. Reserve 5 oz. of the chocolate; cut remaining 3 oz. chocolate into chunks. Mix sugar and unsweetened cocoa in large bowl until blended. Stir in eggs and oil. Mix in matzo meal, chocolate chunks and pecans. Spread into greased 8-inch square baking pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on wire rack.
• Meanwhile, microwave reserved 5 oz. chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted; set aside. Dissolve coffee in water. Stir in sour cream and vanilla. Add to chocolate mixture; mix well. Spread over cooled brownies. Cut into 16 squares to serve.

PASSOVER BROWNIE CAKE

Steps:

• In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
• Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
• Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

VERY FUDGY AND LOW FAT BROWNIES FOR PASSOVER

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray with Pam an 8" X 8" glass pan.
• Mix first four ingredients together in mixing bowl.
• Add the rest.
• Bake 25-30 minutes.
• Cut when cool.

PASSOVER FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Mix sugar, matzo meal, oil, eggs, cocoa powder, chocolate chips, walnuts, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out mostly clean, 35 to 40 minutes.

FUDGY PASSOVER BROWNIES - GLUTEN FREE

Steps:

• Preheat oven to 350.
• OIl 8 x 12 inch pan.
• Beat together eggs and sugar until smooth.
• Mix in oil and melted chocolate chips until well blended.
• Then add salt, potato starch and ground almonds and stir until just blended.
• Pour into pan and bake 35 - 40 minute Center should be firm, but still moist.

UNBELIEVABLE PARVE PASSOVER BROWNIES

Steps:

• Preheat oven to 350f.
• Spray 11x7 inch brownie pan w/ non stick cooking spray.
• In a bowl of an electric mixer, beat the eggs and sugar until smooth.
• Add the oil and salt, mix.
• Sprinkle in the cocoa powder and mix.
• Add the potato starch and mix.
• Scrape down the sides with a spatula stir in the chocolate chips.
• Pour into prepared pan & bake 35-40 minutes.
• Allow to cool before serving.

DECADENT FUDGE BROWNIES

Steps:

• Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
• In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
• Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.

PASSOVER BROWNIES GOOD ENOUGH FOR THE WHOLE YEAR (FLOURLESS)

Steps:

• Cream the butter and sugar together. Mix in the egg yolks.
• Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
• Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
• NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.

ENGEL'S PASSOVER BROWNIES

Steps:

• Preheat oven to 325°F. and butter an 8-inch square baking pan.
• Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
• In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
• Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.

PASSOVER BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Lightly grease an 8" x 8" glass pan.
• Mix together in mixing bowl the potato starch and water. Add in the sugar, cocoa and a dash of salt. Once blended, add in the mashed banana, applesauce, matzo meal and raisins.
• Pour batter into prepared pan and bake 25-30 minutes. Cut when cool.