RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Brownies w/Glossy Fudge Frosting - dairy, pareve
Baker Boulanger - http://www.betterbaking.com/baker2/doubleday2fud.html A Treasury of Jewish Holiday BakingŠ, Marcy Goldman ---------- Brownies with Glossy Fudge Frosting 1 cup unsalted butter or unsalted Passover margarine - melted 2 cups white sugar or brown sugar 3 eggs 1 tablespoon brewed coffee 3/4 cup cocoa - measured then sifted 1 cup (scant) matzoh cake meal 1/2 cup finely chopped toasted walnuts - optional Frosting: 2/3 cup water or brewed coffee 7 ounces semi-sweet chocolate - coarsely chopped 2 tablespoons softened unsalted butter or Passover margarine finely chopped nuts as garnish Preheat oven to 350 Degrees F. Lightly grease a 7 by 10 inch rectangular baking pan, a 9 inch square pan, or a 8 or 9 inch springform pan. Melt shortening or margarine and cool to room temperature. Mix in sugar, then eggs, cocoa, cake meal, and toasted walnuts. Spoon batter into prepared pan. Bake about 25 minutes. Do not overbake. Brownies should be set and seem dry to touch - but there should not be a crust around sides. For frosting, heat water or coffee in a small saucepan. As it comes to a boil, reduce heat and stir in chopped chocolate to melt. Remove from stove and continue stirring until chocolate is thoroughly melted. Cool in fridge about 30 minutes. Whisk in softened margarine and spread on top of brownies. Decorate top by running the tines of a fork and sprinkle with additional chopped nuts, or a single fresh raspberry. Cut into squares (or if baked in a round pan, cut in wedges). 30 squares.
