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Saturday, April 3, 2010

Interfaith Brownies

I'm in an interfaith relationship. It's true. My husband? Not so Jewish. Which is fine--ALL the time. Doesn't matter at all. Except when Easter falls smack dab in the middle of Passover (two years running I think) and makes me totally breakdown and lose the exciting feeling of actually managing to KEEP passover for the whole 8 days. (Um, excluding beer. Which in my world, is fine.) We go to my in-laws for Easter, almost every year. And there's this REALLY good ham. And cookies. And Reese's peanut butter eggs. (If you do not know of the difference between a Reese's CUP and an EGG, I pity you.)
(Cooling in pan, 1/2 nuts, 1/2 no...)
So, to clear out my fridge before our pilgrimage to Rockford, IL for the eggy holiday, I've been getting rid of all the Passover goodies I cooked. I took a plate FULL of the brownies/matzoh to the shop with me today, and left them on my counter. Offering them to distributors, customers, and of course, the people who love me and see me there daily. It must have been a big day of Jewish tourism, because several of my customers, or people who came in, wound up being Jewish. So, I offered. I mean, they're kosher for Passover. And one by one, people were blown away. (Hi people who ate my brownies and got my blog address when asked for the recipe! Hope you're having a nice day!) The thing about these brownies is that they're insane. So good. NO idea why I don't make them all year round and leave out the kosher for passover part. They're THAT good. Mushy, gooey, delicious. And flourless, of course. Someday, I hope to try and figure out a way to make the same recipe without the matzoh cake meal, which just aint that easy to find. But until then, here you go. I SERIOUSLY recommend them. Like, for real. Serious.

Make them for Easter and you TOO can have Interfaith Brownies.

Passover Chocolate Interfaith Brownies
4oz bittersweet chocolate (I use a high quality like Ghiardelli bar)
1/2 lb butter
4 eggs
2 C sugar
1 cup matzoh cake meal (hard to find, but if you do--you can store it in the freezer.)
1/2 tsp kosher salt
2 TBSP vanilla
2 TBSP good strong instant coffee or espresso
1 C chopped walnuts (optional)
1 C chocolate chips (again, good quality)

Preheat oven to 325. Spray a square baking dish with cooking spray or butter.
In either the microwave or a double boiler, melt chocolate and butter together and cool. I do this both ways, and microwaving is fine. Just put them in a big bow, and microwave at 30 second intervals, stirring each time it dings. You don't want to over melt the chocolate, so just keep stirring in between. Or, be safe, and do this over a double boiler and stir a lot.
Beat eggs with sugar.
Blend in salt, vanilla, and chocolate/butter mixture.
Gradually stir in coffee and matzoh cake meal
Add 1/2 C nuts (if using) and 3/4 C chocolate chips.
Pour into prepared pan and sprinkle remaining nuts and chips over the top.
Bakes for between 35-45 minutes, but take it out just when the edges start to crisp.

Double this recipe. Trust me.


  1. This recipe sounds delicious! I will definitely have to try it soon (if I can find the matzo cake meal that is, I haven't had much luck in that pursuit recently).

    I love your site and thanks for sharing this recipe.

  2. Thanks Amy! I know, the matzo cake meal is a tough one. I have (accidentally, really) used regular matzo meal. If you grind it up REALLY REALLY well in a food processor, it works. It can give them a slightly grittier texture, but it was really good actually.