It's Passover again! I'm trying to expand my Passover repertoire this year (and not make so many things from boxed mixes), so I cracked open A Treasury of Jewish Holiday Baking which I had received as a Chanukah gift from my husband's aunt and uncle. Many recipes looked delicious, but this one really stood out to me. Brownies that were Kosher for Passover and tasted good??? What??!! So I decided to give them a whirl.
Boy am I glad I did! They really are decadent, and everything about them is delicious, down to the mocha frosting (the recipe says you can use either water or coffee, I highly recommend using the coffee!). To be honest, these were some of the best brownies I've had, Passover or not. I think I may even break this out at other points of the year! Maybe I should stock up on Passover cake meal.....
And the best part? This month's theme for What's Baking is "sprinkles", so these qualify for my submission there, too. Though regular sprinkles have corn starch, so I used the sugar crystal type.
Decadent Fudge Brownies with Glossy Fudge Frosting
for the brownies:
2 cups white or brown sugar
1 cup (2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
1 tablespoon brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 tsp salt
1 scant cup matzah cake meal
for the frosting:
2/3 cup water or brewed coffee
7 oz semisweet chocolate, coarsely chopped
2 tbsp unsalted butter or Passover margarine, softened
- preheat the oven to 350 degrees.
- 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, and cake meal.
- spoon the batter into the prepared pan and bake for about 25 min. 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
For the frosting:
- heat the water or coffee in a small saucepan.
- as it comes to a boil, reduce the heat and stir in the chopped chocolate.
- remove the pan from the stove and stir until the chocolate is thoroughly melted.
- cool in the refrigerator for about 30 min.
- whisk in the softened butter or margarine and spread the frosting on top of the cooled brownies.
- let frosting set
- cut into squares (or wedges if using a round pan)