These brownies are delicious during Passover or any time of year!
- 1/2 cup (1 stick) margarine or butter
- 1 bar (2 oz. total) unsweetened chocolate baking bar, broken into pieces
- 1/2 cup Passover cake meal
- 3 tablespoons unsweetened baking cocoa
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon sour cream
- 1/2 cup chopped walnuts
PREHEAT oven to 325° F. Grease 8-inch-square baking pan.
MELT margarine or butter and baking bar in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat; cool until lukewarm.
COMBINE cake meal and cocoa in small bowl. Beat sugar and eggs in large mixer bowl until mixture is thick and light in color. Stir in sour cream and melted chocolate mixture. Add cocoa mixture and beat at low speed until just combined. Stir in nuts, if desired. Spread batter into prepared pan.
BAKE for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into squares.
NOTE: These brownies will keep for several days in a covered container.
Review This Recipe
Good enough to make again
This was the first time I've had a Passover brownie, and was pleasantly surprised. I really liked it, but some of my family thought it was too dry. It was a little flakey, but I will make it again next year.
Read More Reviews