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.

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Dark Strawberry Brownies

While my strawberry plant is just now opening it’s first blossom, the local grocery store had a sale on strawberries.  All my life I have loved strawberries.  My first one was sour and sweet, the size of my hand, and even though I puckered and my eyes scrunched I dove back in for another bite.  Bringing home the carton of strawberries I began to run through my head of what I could make with them, in addition to just snacking on the whole.  I settled on brownies.

Not wanting them to be too sweet I paired the strawberries with dark cocoa.

Dark Strawberry Brownies

Soft Butter
Flour
4 large Eggs
1 cup Sugar
1 cup Brown Sugar
1 cup melted Butter
1 1/4 cups Cocoa
2 teaspoons Vanilla Extract
1/2 cup Flour
1/2 teaspoon Salt
1 cup fresh Strawberries (diced)

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a large bowl, beat the eggs with a mixer at medium speed until fluffy and light yellow.  Add sugars and mix.  Add remaining ingredients and mix until combined.

Pour the batter into the pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.  Remove to rack and let cool completely.  Cut into squares and enjoy!