RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Cookies: Brownies, Pecan Chocolate Chip - pareve
10 tablespoons (1-1/4 sticks) unsalted pareve Passover margarine, plus 1 teaspoon for greasing pan 1-3/4 cups pareve Passover semisweet chocolate chips (10 1/2 ounces; divided use) 1-1/8 cups vanilla sugar OR use regular sugar and 1 teaspoon kosher vanilla extract 1-1/2 teaspoons water NOTE: use only 1/2 teaspoon if using vanilla extract 3 large eggs at room temperature 3/4 cup matzo cake meal, plus extra for sprinkling pan 3/4 cup pecan pieces Preheat oven to 350 degrees. Grease an 8-inch square pan with margarine and sprinkle with matzo cake meal. Melt the margarine in a medium saucepan over low heat. Remove from heat, add 1 cup chocolate chips and stir until they are melted. Whisk in the sugar and water. Test the temperature of the chocolate. It should be tepid; if it is not, let it rest until it is. Whisk the eggs together and then add them to the chocolate, constantly whisking until they are well mixed in. Using a wooden spoon, stir in the matzo cake meal until blended. Add the nuts and remaining 3/4 cup chocolate chips. Spread the batter in the prepared pan. Place on the middle rack of the oven and bake 25 to 30 minutes, until a toothpick inserted in the center comes out with a moist crumb. Cool completely on a wire rack. Loosen the sides with a plastic spatula, then invert the brownies onto a cake board or cutting board. Reinvert so brownies are right side up. Cut into 9 pieces. They will taste different if eaten at room temperature or cold, so experiment to see which you prefer. Makes 9 brownies. Source: PASSOVER DESSERTS by Penny Eisenberg
