Recipe: Decadent Fudge Brownies

Recipe: Decadent Fudge Brownies

Just in case my Boozy Orange-Vanilla Flan was a failure, I wanted a back-up dessert to take to Irene’s Seder. I came across this recipe for Decadent Fudge Brownies on Epicurious, and Wow. Wow is it easy, wow is it delicious. It would be great even if you weren’t avoiding flour.

Decadent Fudge Brownies
Epicurious | 1998
by Marcy Goldman
A Treasury of Jewish Holiday Baking

Yield: Makes 30 squares

Just wonderful even when it is not Passover—fudgy, dense, delicious. Another “most requested” recipe.

2 cups granulated or brown sugar
1 cup ( 2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
3 eggs
1 tablespoon brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 scant cup matzoh cake meal
1/2 cup finely chopped toasted walnuts (optional)

Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.

In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.

Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.