Tuesday, April 19, 2011
Abracadabra, hocus pocus, make me a Passover brownie that will fool anyone!
I chanted this spell as I put these Passover brownies in the oven, and apparently I'm quite a good witch. My magic worked! These brownies are, yes, technically kosher-for-Passover, but you would never ever know. I'd bet money on it in Vegas. Even the most discriminating palates and Michelin-rated chefs would have no idea. I am that confident I could fool anyone. There is 1/3 of a cup of matzah cake meal in place of 1/2 a cup of flour in an already certified, tested, heavenly brownie. And because they're so easy to make, it would be a shame, a tragedy, and at the very least, pretty lame, for you to make a Passover brownie mix instead. Please don't.
Bippity Boppity Boo!
Kosher-for-Passover Ice Bath Brownies
Adapted from a recipe by Alice Medrich in Cookies and Brownies
Makes 16 brownies
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate
1 1/4 cups sugar
1 teaspoon Passover vanilla extract
1/4 teaspoon salt
2 large eggs
1/3 cup matzah cake meal
2/3 cup walnut or pecan pieces, toasted (optional)
Preheat oven to 400 degrees. Position a rack in the lower third of the oven. Line an 8x8 metal pan with foil and drape extra foil over the edges so you can lift the brownies out later for cutting on a cutting board.
Melt the butter and chocolate in a saucepan over medium-low heat, stirring frequently until the mixture is melted and smooth. Be very careful not to burn the mixture. If you think you're not the careful type, use a double boiler or heatproof bowl set on top of a pan of gently simmering water. It's a lot harder to burn chocolate and butter when using a double boiler.
Remove the saucepan from the heat. Stir in sugar, vanilla, and salt. Add eggs, one at a time, stirring in each until it is well incorporated. Beat in the matzah cake meal until the mixture comes away from the sides and looks smooth and glossy, about 1 minute. Stir in nuts, if using. Pour the brownie batter into the foil-lined pan. Bake for 15-20 minutes, until brownies just begin to pull away from the sides of the pan. The surface of the brownies will look dry but a toothpick inserted in the center will still be quite gooey. That's a good thing!
While the brownies are baking, prepare the ice bath. Fill a roasting pan or large baking pan (a standard 9 x 13" pan works perfectly) with ice cubes and water about 3/4-inch deep.
When brownies are ready, take the pan out of the oven and immediately place in the ice bath. Careful not to splash water from the ice bath onto the brownies! Cool the brownies completely in the ice bath.
When cool, remove the pan from the ice bath and lift the foil edges up and out of the pan and place the foil on the cutting board. Cut the brownies into squares to serve.
Store in an airtight container. Because these are fudgy, they will taste delicious for at least 3 days, and if you're lucky, up to 5 days!
Step-by-Step in Pictures
Melt the chocolate and butter together in a saucepan...
Remove from the heat and stir in sugar, salt, and vanilla until sugar is dissolved...
Add the two eggs, one at a time...
Add matzah cake meal...
Stir just until combined...
Stir in the nuts, if using...
Spread evenly into the prepared pan...
Bake for about 15 minutes at 400 degrees F...
When done baking, immediately place in an ice bath to cool...
Cut into squares and enjoy!