Just wonderful even when it is not Passover—fudgy, dense, delicious. Another "most requested" recipe.
Recipe information
Yield
Makes 30 squares
Ingredients
2 cups granulated or brown sugar
1 cup ( 2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
3 eggs
1 tablespoon brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 scant cup matzoh cake meal
1/2 cup finely chopped toasted walnuts (optional)
Preparation
Step 1
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.
Step 2
In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
Step 3
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.
Reprinted with permission from Treasury of Jewish Holiday Baking by Marcy Goldman. © 2009 Whitecap Books, Ltd.
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