This slightly gooey, chewy rich brownie recipe has a sweet flaky crust.
20 min.prep time
Heat oven to 350°F. Grease bottom only
of 8-inch square baking pan. Set aside.
Place matzo meal into food processor bowl fitted with metal blade. Cover; process 3 minutes.
Melt butter, unsweetened chocolate and semi-sweet chocolate in 2-quart saucepan over low heat, stirring occasionally, 4-7 minutes or until smooth. Remove from heat.
Stir in sugar and vanilla. Add 1
egg at a time, mixing well after each addition. Stir in ground matzo meal and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread brownie mixture into prepared pan. Bake 25-32 minutes or until brownies just begin to pull away from sides of pan. Do not overbake. Cool completely. Sprinkle with powdered sugar.
*Substitute powdered sugar for Passover. To make, combine 1 cup sugar and 1 tablespoon potato starch in food processor bowl fitted with metal blade. Process about 2 minutes or until mixture is powdery. Allow sugar to settle before removing cover.
- Kosher products for Passover are available at specialty food markets.
- Reduce oven temperature to 325°F. if using dark or nonstick baking pan.
- For the tenderest brownies, stir brownie mixture until smooth; do not over mix.