Passover Brownies

Who doesn't love Brownies? I usually make my brownies with butter --and sometimes add yogurt or sour cream, and occasionally beets or bourbon. During Passover, you can certainly make Brownies with milk products, but if you plan to take them to a seder or you keep Kashruth, you might want to consider this recipe I adapted from Carroll Pellegrinelli: Heidie's Passover Brownies on about.com.

Passover Brownies

5 ounces dark Chocolate broken up or Chocolate Chips-- Kosher for Passover
1/2 cup margarine (butter if you're not serving or having with meat)
2 cups sugar
6 large eggs
1/2 cup matzo cake meal
1/4 cup potato starch
2 teaspoons pure vanilla  (Madagascar)
1 cup chopped walnuts
1/2 cup chopped dark chocolate Kosher for Passover


I skipped the glaze. These brownies are chewy and sweet enough for me.

Preheat oven to 350F.  "Margarine" (instead of buttering) a  9" by 13" baking pan.

In a saucepan over another saucepan with water (or double boiler) melt together the chocolate and margarine. In a large mixing bowl using an electric mixer, beat together the eggs and sugar at high speed until light and fluffy. Combine the matzo cake meal and potato starch. Add the melted chocolate alternately with the dry ingredients to the egg mixture until just blended. Stir in the nuts, the 1/2 cup chopped chocolate, and vanilla. Pour into pan and bake 40 minutes or until set. Remove from oven and cool on rack.

Heidi's original recipe called for 1/4 cup light corn syrup. Carroll substituted sugar and water, as corn syrup is one of the ingredients that should be avoided during Passover. Works for me!