*  Exported from  MasterCook  *
 
               SHARON'S FAMOUS PASSOVER BROWNIES & BROWNIE I
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bars                             Publication
                 Jewish                           Frostings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 mixing bowl, beat eggs, sugar, cocoa powder and
   salt.
   
   Add oil to mixing bowl and blend well. Stir in the
   matzo cake meal and chocolate pieces. Stir in nuts, if
   desired.
   
   Line an 8x8x2″ 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 mixture 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
   13x9x2″ 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
  
 
 
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