Growing up Passover desserts tasted like sawdust and the only desserts worth eating were macaroons, chocolate of course homemade or from Streits it did not matter! As I became an adult there was a dessert revolution going on for Passover and desserts and recipes got much better-better yet they tasted good!
Here is one of my favorite recipes I found in the April 1998 issue of Gourmet and it was from Nancy Rosenberg Engel of Illinois. I thank Nancy for creating this wonderful brownie for the holiday. It graces my table each year during Passover. It tastes wonderful and is easy to make. If you are looking for an easy brownie recipe for Passover this is your recipe. The bottom line it tastes great! Think I will have one now!
engel’s passover brownies Gourmet | April 1998
| Makes 16 brownies.
Sugar And Spice Nancy Rosenberg Engel, Illinois
2 ounces unsweetened chocolate
Preheat oven to 325°F. and butter an 8-inch square baking pan. Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal. In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan. Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.
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