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When Chanie asked me to write a recipe for Pesach (the week after Chanukah), I asked my daughters what their favorite Pesach dessert is. One said ice cream and another said fudgy chocolate brownies. So wanting to please all, I decided to try mixing both. Well, all I can say is that everyone was happy with the experiment! This is a really good nut-free alternative for those who are allergic.
10 eggs, separated
1/2 cup Gefen Confectioners’ Sugar
1/2 cup oil
1/4 cup sugar
1 teaspoon rum extract (or more, if desired)
1 teaspoon Gefen Vanilla Extract
10 ounces (280 grams) baking chocolate
2/3 cup oil
1 and 3/4 cups sugar
5 eggs
6 tablespoons Gefen Cocoa Powder
1/2 teaspoon salt
2/3 cup Manischewitz Potato Starch
Beat the egg whites until soft peaks form. Slowly add confectioners’ sugar and continue beating until stiff.
In a second bowl, beat yolks with oil and sugar until pale yellow. Add extracts and beat. Fold in whites.
Divide into two nine x 13-inch (20×30-centimeter) baking pans and freeze.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a medium pot, melt chocolate and oil. Stir to combine and remove from heat. Quickly add sugar and whisk into mixture. Moving quickly, add eggs one at a time and whisk vigorously until combined. Add cocoa powder, salt, and potato starch and mix until combined.
Pour batter into a nine x 13-inch (20×30-centimeter) baking pan. Do not spread. Bake for 15 minutes, then let cool.
Remove any hard edges (you only need the half-baked soft inside).
Drop brownie by the teaspoonful onto the two pans of frozen ice cream. Cover a good amount of the ice cream and then flatten it out a bit. Try to press into the ice cream, then return to freezer.
Either combine both pans into one and freeze, or just leave as two pans.
Photography by Hudi Greenberger
Styling by Renee Muller
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