Pecan chocolate chip brownies (pareve)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Unsalted pareve Passover margarine |
| Plus 1 teaspoon for greasing pan | ||
| 1¾ | cup | Pareve Passover semisweet chocolate chips |
| 1⅛ | cup | Sugar |
| 1½ | teaspoon | Kosher vanilla extract |
| 3 | larges | Eggs at room temperature |
| ¾ | cup | Matzo cake meal |
| Plus extra for sprinkling in the pan | ||
| ¾ | cup | Pecan pieces |
Directions
Preheat oven to 350 F. Grease and 8-inch square pan with the margarine and sprinkle with matzo cake meal. Melt the margarine in a medium saucepan over low heat. remove from heat, add 1 cup chocolate chips and stir until melted. Whisk in sugar and the vanilla. Test the temperature of the chocolate. It should be tepid, if it is not, let it rest until it is. Whisk the eggs together and then add them to the chocolate, constatly whisking until they are well mixed in. Using a wooden spoon, stir in the matzo cake meal until blended. Add the nuts and remaining chips. spread the batter in the pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out with moist crumb. Cool completely on wire rack. Loosen the sides with a spatula then invert onto a cutting board. Reinvert so brownies are right side up. Cut into 9 piece. Taste will vary if eaten at room temperature or cold.
Recipe by: STACEY L BROWN <SLB@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.