How To make Sharon's Famous Passover Brownies & Brownie I
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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All Mixed Up, Episode three; The Desserts
The third episode of three parts; All Mixed Up mixes it up by featuring culinary students competing instead of professional chefs. The contestants set out to make original recipes with ingredients from some of America's best known brands. World-renowned chef and television personality Ralph Pagano hosts the challenge at The International Culinary School at The Art Institute of Fort Lauderdale. Students will have to create and prepare three different dishes; an appetizer, an entrée, and a dessert using unique ingredients selected by our judges. Every contestant will receive a Miallegro home appliance set designed to inspire creativity in the kitchen for special gourmet and everyday meal preparation, and the student chef crowned the All Mixed Up Champion in this episode will receive a twenty one piece set of Cookware and Five pieces of Bakeware from Americraft. In this episode, the student chefs compete with their dessert creations using Nestlé® Toll House® Semi-Sweet Chocolate Morsels, Formaggio Fine Wine and Cheese Appetizers and Kozy Shack Original Rice Pudding. All creations will be judged on presentation and taste. Before the heated competition begins, the three students have fun selling dessert items from Clarabelle's Cupcakes, a food truck in Miami.