- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
24 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Passover brownies are usually very sweet and heavy. I wanted something a little lighter and fluffier that would still resemble a brownie. All my testers told me it tasted chometzdig! It’s delicious also without the glaze. Your choice. Yields 24 brownies
6 eggs
1 and 1/4 cups sugar
2/3 cup oil
2/3 cup Gefen Potato Starch
scant 1/2 cup Gefen Cocoa Powder
1/4 teaspoon salt
1 tablespoon Haddar Instant Coffee granules
1 teaspoon vanilla sugar
2 tablespoons Gefen Almond Flour
2 teaspoons baking powder
1/2 cup chopped walnuts
3 tablespoons Gefen Cocoa Powder
1 tablespoon Haddar Coffee granules
1/4 cup boiling water
1 and 1/3 cups (150 grams) confectioners’ sugar
3 tablespoons oil
chopped roasted filberts (optional), for garnish
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat eggs and sugar for five minutes until light and lemony. Add the rest of the ingredients, aside from the nuts, slowly, and mix until incorporated.
Fold in the nuts by hand, and pour into a 9×13-inch (20×30-cm) baking pan lined with Gefen Parchment Paper.
Bake for 35 minutes or until set. Do not overbake. Cool slightly, then cut into squares.
Mix together the cocoa powder, coffee granules, and boiling water until smooth. Cool slightly.
Add confectioners’ sugar and oil, and whisk together until a creamy, velvety texture is achieved. If necessary, add a bit more confectioners’ sugar to reach desired consistency.
Pour over cut brownies, tilting the pan to cover the entire surface. It’s best not to smear too much so it remains smooth and shiny. Sprinkle with chopped filberts, if desired. Let set before serving or freezing.
Photography: Moishe Wulliger Styling: Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews