Passover Brownie taste test

[Guest guest]

Hi everyone,

We made Laurie's brownies yesterday with the faux matza meal. First let me

say that it is one of the easiest recipes EVER! Only one bowl to clean,

what could be better???? I have some logistical issues that (hopefully)

you can help me with. First, when you heat up the choc in the microwave,

how to you squeeze it out without burning the * & ^% out of your hand? when

I used a pot holder, the bag burst all over. Is there are clever baking

trick that you can let me in on? And second (drum roll please), the

brownies were great! At first taste (they were still warm, I couldn't

wait) I didn't like them as much as my other brownie recipe. But after

cooling off my 3 official tasters (7, 9 and 37 yrs) said they were

keepers. My 2 girls liked them as much as my other brownies and my husband

didn't like them quite as much but thought they were still great. I didn't

use walnuts but followed the rest of the recipe exactly. I baked them for

40 minutes. I might have gotten away with 30 minutes but in Laurie's post

she wrote that she had to bake an additional 30 minutes so I was in that

mindset. The only thing I would change the next time is I would cut my

mini marshmallows up. They were still too big and when I cut the brownies

they came off on the knife but I couldn't cut around them easily. The

difference I tasted between these and other recipes is (I think) in the

amount of eggs. With 4 eggs it is fluffier and I like gooey

chocolate. But this morning I had a piece for breakfast (brownie and

cappuccino, what could be better?) and it was gooier, the way I like

it. So, I would wholeheartedly recommend this delicious, GFCFSF and

Passover friendly recipe for everyone! Next, I will try Kathi's recipe!

It's good to have success in the kitchen!

Brownies:

4 oz. (4 squares) semisweet chocolate, chopped or 3/4 c semisweet

chocolate chips

1/2 pound (2 sticks) margarine or butter

1 1/2 cups sugar

4 large eggs

1 c matzah cake meal

1/2 tsp. salt

1 c chocolate chips

2 c mini marshmallows, or large marshmallows cut up

1 c chopped walnuts

Topping:

1 c mini marshmallows or large marshmallows cut up

1/2 c chocolate chips

1/2 c chopped walnuts

Place rack in center of oven, preheat to 325 degrees. Grease or spray with

nonstick spray a 9X13 inch baking pan.

To Make Brownies: In a large microwave-safe bowl, melt chocolate and

margarine on high for 1-2 min, or until melted. Stir well. Stir in sugar

and cool slightly. Whisk in eggs, one at a time. Stir in cake meal and

salt. Stir in chocolate chips, marshmallows and walnuts. Pour into

prepared pan. Spread evenly. Bake for 30 min. or until set. (I usually

have to bake it up to 30 more minutes. Maybe it's my oven.)

To Top: After 30 min. (or almost done), sprinkle brownies with

marshmallows. Return to oven for 3-4 min, or until puffed but not

browned. Remove from oven. Place chocolate chips in a small, heavy

zip-loc bag. Microwave on high for 60-90 sec. or until melted and smooth

when pressed with fingers. Squeeze chocolate into one corner of bag. Cut

a small tip off completely. Cut with a serrated knife into 1 3/4 X 2 1/4

inch bars. Brownies may be refrigerated up to 4 days (they don't last that

long) or frozen. Makes 30 brownies.