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March 2019

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Sharon's Famous Passover Brownies Brownie I Recipe

Sharon's Famous Passover Brownies Brownie I recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sharon's Famous Passover Brownies Brownie I recipe  PDF



2 Slightly beaten eggs
1 c Sugar
1/4 c Cocoa powder
1/4 ts Salt
1/2 c Cooking oil
1/2 c Matzo cake meal
1/2 c Semisweet chocolate pieces
1/2 c Coarsely chopped nuts (opt)
Dark Chocolate Glaze (opt)
In mi ing bowl, beat eggs, sugar, cocoa powder and salt. Add oil to mi ing bowl and blend well. Stir in the matzo cake meal and chocolate pieces. Stir in nuts, if desired. Line an 8 8 2 baking pan with foil. Grease lightly. Turn batter into prepared pan and spread evenly. Bake at 325 F for 25 to 30 minutes or till done (top will be shiny and edges dry). Let cool in pan on wire rack. Meanwhile, prepare glaze if desired. Spread over cooled brownies. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat. Remove from heat and stir in 1 tsp butter or margarine. In a small bowl, dissolve 1/2 tsp instant coffee crystals in 1 Tbsp hot water. Stir in 3 Tbsp dairy sour cream and 1/4 tsp maple flavoring. Add sour cream mi ture to chocolate, stirring till smooth and shiny. Makes about 3/4 cup. Note: For a regular brownie, you can substitute 3/4 cup all purpose flour for the matzo cake meal and add 1 tsp vanilla. Also, you can double the recipe. Use a
13 9 2 baking pan and bake batter for about 30
minutes. Brownie Ice Cream Pie: Prepare brownie batter as directed. Line a 9 pie plate with foil and grease lightly. Turn batter into pie plate. Bake at 325 F for 30 minutes. Remove from oven. Using the back of a
wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate. Cool, then freeze till firm. Make Dark Chocolate Glaze while crust is freezing cool glaze to room temperature. Lift shell from plate remove foil. Fill with 1/2 gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts. (If you'd like a smaller pie, use 1 qt of ice cream in the crust, then top with glaze and chopped nuts.) Sharon Winstein and her friend Louise Levitt created these flour free brownies for their first temple cooking class. For a twist, make the Brownie Ice Cream Pie. Source: Midwest Living Magazine, April 1991 From: Sallie Austin From: Fred Towner Date: 07 Feb 96

Sharon's Famous Passover Brownies Brownie I recipe and other brownie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
458 people have voted
Last Reviewed on 2019-03-20



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FAVORITE ALL TIME REC 12/92 1/2 tb Yeast 1/2 c Water, warm 3 c Flour 1 ts Salt 1 ts Cardamom, ground 1/3 c Butter 1/3 c Apple juice concentrate 2 Eggs 1/2 c Apricot fruit spread 6 oz Fruit, dried 1/2 c Pecans, chopped 1 ts Water, cold 1 c Flour 1 Eggs Chop dried fruit. Dissolve yeast in warm water let stand 10 minutes. In large bowl of elecric mi er, combine flour, salt, and cardamom. Whilie mi ing on low speed with dough hook, gradually blend in yeast mi ture, butter, apple juice concentrate, and eg...

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