Passover Brownies

Baking without using leavening or grains is difficult.  But not impossible.

This week I’m featuring recipes for Passover.  Even if you don’t observe Passover, you can still enjoys these recipes.

Friday night I had a huge craving for chocolate.  Not just chocolate, but chocolate in a baked good.  So out came the New York Times Jewish Cookbook and I began trying to figure out which Passover recipe to try first.  These brownies won.

While not a typical brownie, these still hit the spot.  Not overly sweet, with a nutty crunch these brownies are pretty darn good for not having any typical grains or any dairy.  They are very crumbly and pair perfectly with a glass of milk, or orange juice if you want to avoid dairy.

Passover Brownies
from The New York Times Jewish Cookbook

2 cups sugar
5 eggs
1/2 cup oil
1 cup matzoh cake meal
1 Tbsp potato starch
5 Tbsp cocoa powder
1/3 cup orange juice
1/3 cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.

Beat the sugar and eggs together.  Beat in the oil.

Combine the cake meal, potato starch, cocoa, orange juice and walnuts.  Stir into the egg and sugar mixture.

Pour into the pan.  Bake 35-45 minutes or until toothpick comes out clean.  Cut into squares while warm.  Enjoy!

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