Wednesday, March 31, 2010

No way! Yes way! Rocky Road Brownies for Passover


My cousin Rachael is famous for her Fudgy Chocolate Marshmallow Brownies. They're requested at all sorts of events - birthdays, get-togethers, catered events, and various milestones. They're essentially Rocky Road Bars on account of the chocolate and marshmallow combination. They are extremely rich and sweet with all the right textures and flavors going on. They look beautiful on a cookie tray and, well, you just can't say enough good things about them. But oh yeah, one more thing, they are NOT kosher for Passover. Doh!

So thank goodness for Marlene Sorosky, who developed a Rocky Road Brownie recipe that IS kosher for Passover. It's no cousin Rachael's, but it's good, and to think you could have anything remotely like the original during a holiday when flour is a no-no? Um, yeah, I'll take what I can get!


Rocky Road Brownies
Recipe by Marlene Sorosky in Fast and Festive Meals for the Jewish Holidays

Brownies
4 ounces (4 squares) semisweet chocolate, chopped
1/2 pound (2 sticks) margarine or butter
1 1/2 cups sugar
4 large eggs
1 cup matzah cake meal
1/2 teaspoon salt
1 cup chocolate chips
2 cups mini marshmallows, or large marshmallows, cut up
1 cup chopped walnuts, toasted

Topping
1 cup mini marshmallows, or large marshmallows, cut up
1/2 cup chocolate chips
1/2 cup chopped walnuts, toasted

Place oven rack in center of oven and preheat to 325 degrees F. Grease or spray with nonstick spray a 9x13-inch baking pan.

To Make Brownies: In a large microwave-safe bowl, melt chocolate and margarine on high (100%) for 1 to 2 minutes, or until melted. Stir well. Stir in sugar and cool slightly. Whisk in eggs, one at a time. Stir in cake meal and salt. Stir in chocolate chips, marshmallows, and walnuts. Pour into prepared pan. Spread evenly.

To Bake: Bake for 30 minutes, or until set.

To Top: After 30 minutes, sprinkle brownies with marshmallows. Return to oven for 3 to 4 minutes, or until puffed but not browned. Remove from oven. Place chocolate chips in a small, heavy plastic bag. Microwave on high (100%) for 60 to 90 seconds, or until melted and smooth when pressed with fingers. squeeze chocolate into one corner of bag. Cut a small tip off the corner and drizzle chocolate over brownies. Sprinkle with nuts. Cool completely. Cut with a serrated knife into 1 3/4 x 2 1/4-inch bars. (Brownies may be refrigerated up to 4 days or frozen.)

Makes: 30 brownies.


Step-by-Step in Pictures

Melt the chocolate and margarine together...

Add in the sugar...

Add the eggs...

Then stir in the cake meal and salt...

Get rid of all lumps...

Stir in the marshmallows, chocolate chips, and toasted nuts...

Spread the batter into a prepared pan...

Bake for about 30 minutes at 325 degrees F...

When the brownies are done, top with more marshmallows and return to the oven to bake until they're puffed up...

Pipe melted chocolate through a plastic piping bag or sandwich bag across the top of the brownies...

Sprinkle with more toasted nuts, then you're done!...

3 comments:

Rachael said...

Marni those look amazing!!! I think I might have to make those for Noah's birthday party on Sat. I can't wait to try them!! You always find the best passover dessert recipes and make the most wonderful desserts ever!

Mom said...

I think that looks really good! I would have loved to try it!

Sandra U said...

Marni, I always look forward to seeing you and trying your desserts. The Rockie Road Brownies were good, but I have to admit that the avocado ice-cream was the most adventurous treat I've had in a very long time. Not bad actually, so thank you for bringing out my inner Anthony Bordain :) Hope to see you soon!

Sandra

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