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Recipe by Brynie Greisman

Best Glazed Brownies for Passover

Parve Parve
Easy Easy
24 Servings
Allergens

Contains

- Tree nuts - Egg

Ingredients

Main ingredients

Shiny Chocolate Glaze

  • 3 tablespoons oil

  • chopped roasted filberts (optional), for garnish

Directions

Prepare the Brownies

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

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.

3.

Fold in the nuts by hand, and pour into a 9×13-inch (20×30-cm) baking pan lined with Gefen Parchment Paper.

4.

Bake for 35 minutes or until set. Do not overbake. Cool slightly, then cut into squares.

Tips:

When adding potato starch to any Pesachdig cake or kugel recipe, it’s advisable to sift it over the mixer as you’re adding it in. The results will be lighter and fluffier.

Prepare the Glaze

1.

Mix together the cocoa powder, coffee granules, and boiling water until smooth. Cool slightly.

2.

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.

3.

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.

Variation:

To give the glaze a twist, use just three tablespoons boiling water and sub one tablespoon almond or orange liqueur for the remainder of the liquid. Add it with the confectioners’ sugar and oil.

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Best Glazed Brownies for Passover

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