Sharon's Famous Passover Brownies & Brownie Icing

Directions

In mixing bowl, beat eggs, sugar, cocoa powder and salt.

Add oil to mixing bowl and blend well.

Stir in the matzo cake meal and chocolate pieces.

Stir in nuts, if desired.

Line an 8×8×2 inch baking pan with foil.

Grease lightly.

Turn batter into prepared pan and spread evenly.

Bake at 325℉ (160℃) for 25 to 30 minutes or until done (top will be shiny and edges dry).

Let cool in pan on wire rack.

Meanwhile, prepare glaze if desired.

Spread over cooled brownies.

Dark Chocolate Glaze:

In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat.

Remove from heat and stir in 1 teaspoon butter or margarine.

In a small bowl, dissolve ½ teaspoon instant coffee crystals in 1 tablespoon hot water.

Stir in 3 tablespoons dairy sour cream and ¼ teaspoon maple flavoring.

Add sour cream mixture to chocolate, stirring until smooth and shiny.

Makes about ¾ cup.

Note: For a regular brownie, you can substitute ¾ cup all purpose flour for the matzo cake meal and add 1 teaspoon vanilla.

Also, you can double the recipe using a 13×9×2 inch baking pan and bake batter for about 30 minutes. Brownie Ice Cream Pie: Prepare brownie batter as directed. Line a 9 inhc pie plate with foil and grease lightly. Turn batter into pie plate. Bake at 325-F for 30 minutes. Remove from oven. Using the back of a wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate. Cool, then freeze until firm. Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature. Lift shell from plate; remove foil. Fill with ½ gallon of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts.