Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Passover Brownies
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- #72409
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Margarine OR Shortening, for the pan
2 eggs
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup canola oil
1/2 cup matzo cake meal
1/3 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans -- lightly toasted
directions
Set the oven at 325 degrees. Line an 8-inch square baking pan with foil. Lightly grease the foil.
In a large bowl, whisk together the eggs and sugar. Whisk in the cocoa powder and salt. Then whisk in the oil until thoroughly combined.
Use a rubber spatula to mix in the cake meal, chips, and nuts. Spread the batter in the prepared pan.
Bake the brownies for 25 minutes or until a toothpick inserted into the center comes out moist; the edges will be slightly drier. Don't overbake.
Cool the brownies in the pan for 10 minutes. Use the foil to lift them out of the pan and set brownies on a cake rack to cool completely. Cut into squares, discarding the foil.
added by
jimdykstra
nutrition data
181 calories, 11 grams fat, 20 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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