CHOCOLATE BROWNIES
Makes 24
Keeps 1 week in an airtight container
Freeze 3 months
Moist in texture, luscious in flavour, they're also easy and quick to make.
Ingredients
3
eggs
4 fl oz (125ml/ 1/2 cup) Passover oil
7 oz (200 g/1 cup) caster (superfine) sugar
1/2-3/4 oz (15-20 g) packet vanilla sugar
2 oz (50 g/ 1/2 cup) matzo cake meal made up to 3 oz (75 g/ 3/4 cup) with cocoa
2 oz (50 g/ 1/2 cup) coarsely chopped walnuts
For topping no 1
Caster (superfine) sugar
For topping no 2
3
1/2 oz (100 g) plain (semi-sweet) or milk (sweet) chocolate, vanilla - or
coffee-flavoured
2 oz (50 g)/ 1/4 cup) butter or margarine
2 teasp Passover liqueur - eg Chocolate Mint or Cognac (optional)
Method
Preheat the oven to Gas No 4 (350°F/180°C).
Lightly grease a tin or foil container measuring approx 11 x 7 x 1 inches (27.5 x 18 x 2.5 cm By hand or machine, whisk together the eggs, oil and sugars until slightly thickened and no grains of undissolved sugar can be felt.
Sift together the meal and cocoa and stir into the first mixture, together with the nuts, until smooth and creamy.
Spoon into the tin and smooth level, then bake for 25 minutes, or until firm to gentle touch. (Over-baking will ruin the lovely moist texture.)
For topping no 1, sprinkle an even layer of caster sugar over the top of the cake,
then cut into 24 squares.
For topping no 2, heat together the chocolate, butter and liqueur (if used), either in a small pan over gentle heat or in the microwave (2 minutes on 100 per cent power).
Stir well until quite smooth.
The mixture should be thick enough to coat the back of a spoon; if not, leave to thicken for a few moments.
Pour over the cake.
Cut in squares when cold.
