Passover Brownies

4 eggs
1 cup sugar
1/2 cup cocoa
1/2 teaspoon salt
1 cup margarine, melted
1 cup cake meal
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

1 cup semisweet chocolate chips
1 teaspoon margarine
1/2 teaspoon instant coffee crystals
1 tablespoon hot water
1/4 cup sour cream, if desired

Preheat oven to 325°F. Grease 13×9″ pan with nonstick cooking spray and set aside.

In large bowl, combine eggs, sugar, 1/2 cup cocoa, and salt and mix well. Add melted margarine, cake meal, and 1 cup semisweet chocolate chips along with chopped nuts.

Pour into prepared pan. Bake at 325°F for 40-55 minutes until top looks shiny and dry; do not overbake. Let cool in pan.

For glaze, melt 1 cup semisweet chocolate chips with margarine in a small saucepan. In small bowl or cup, dissolve coffee crystals in hot water and stir into chocolate mixture until smooth. Add sour cream, if desired, and stir until smooth. (You can leave out the sour cream and the glaze will be fine.) Pour over the cooled brownies and spread thinly to cover. Cool completely and cut into squares.

Makes about 24 brownies.

Wilton Recipe Right 9×13 Oblong Pan with Cover

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