ENGEL'S PASSOVER BROWNIES
2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
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.
Makes 16 brownies.
Gourmet
April 1998
Nancy Rosenberg Engel, Evanston IL
Sugar And Spice
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