Since there are many foods that we have to abstain from eating, I try to make some special foods that are only made for Passover. One of those recipes is a special fudge brownie. It is not gluten free, but it has become a tradition in my family since the kids have been born. So, I made it for my husband and children. I am going to make macaroons for me. I personally feel that I am getting the better end of that deal!
This recipe is from "A Treasury of Jewish Holiday Baking" by Marcy Goldman (p.298). I could not find my version of this book at Amazon, but here is a newer edition.
2 cups sugar
2 sticks (1 cup) unsalted butter
1 tablespoon coffee
3/4 cup cocoa powder
1/4 teaspoon salt
1 cup matzah cake meal
Glossy Fudge Frosting:
2/3 cup coffee
7 ounces chocolate chips
2 tablespoons unsalted butter, softened
Preheat the oven to 350 degrees Fahrenheit. Grease a 7x11 inch casserole dish.
Melt the butter in the microwave in a small bowl. In a medium sized bowl, mix the sugar and butter together. Then add the eggs, coffee, cocoa, salt, and matzah cake meal. Mix all of the ingredients together.
Scoop the batter into the prepared dish. Then bake for 20-25 minutes. (The brownies only took 20 minutes in my convection oven). Do not overbake them. The brownies should be set and seem dry to the touch, but there should not be crust around the edges. Then let them cool.
For the frosting, heat the coffee in a small saucepan. As it comes to a boil, add the chocolate chips and reduce the heat. Remove the pan from the heat, and stir until the chocolate is completely melted. Cool in the refrigerator for 30 minutes. Whisk in the softened butter and spread the frosting on top of the cooled brownies. Cut into squares and serve.
These brownies are really rich, but my family loves them. I hope you and your loved ones enjoy them as well.