Encyclopedia Judaica
2nd Edition (Ship in USA)
An essential source of information on Jewish life,
culture, history, and religion.
Video Presentation of: Passover Recipe -
Kosher Brownies
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From Publishers Weekly
Setting this volume apart from other
seasonal cookbooks, sibling authors Phyllis (an
American-born food writer living in Tel Aviv) and
Miriyam (a professor of literature at the University
of Judaism in L.A.) not only provide the recipes and
dishes suitable for each festival but offer the
historical and theological background of each festival
as well as their modern day rituals. Jewish observance
has always revolved around food, with traditional
dishes and ingredients associated with each festival,
and the authors include not just traditional dishes
but modern interpretations as well.
Rich and
fudgy, these brownies will be devoured within minutes.
NOTE:
This recipe makes 24 ½" high brownies. The same recipe
can be baked in an 8"
round pan as a cake. Save the nuts and sprinkle them
on top, or use them in the
cake and sprinkle confectioners' sugar over the top.
Makes 24
1/4
cup butter
1/3
cup Strauss Symphonia 9% cream cheese
1 cup
turbinado or granulated sugar
2
eggs, beaten
1
teaspoon kosher-for-Passover vanilla extract
1/2
cup matzah cake flour
4
ounces Elite bittersweet chocolate
2
tablespoons potato starch
1 cup
finely chopped pecans
1.
Preheat the oven to 325ºF. Butter an 8" x 12"
rectangular square cake pan or line it
with parchment paper and butter the sides.
2. Break the chocolate into pieces and melt in a
double boiler placed over simmering
water, stirring occasionally. Remove from heat and let
cool slightly.
(Chocolate may also be softened in the microwave).
3. In the bowl of a standing electric mixer, or using
a wooden spoon, whisk, cream
the butter and cream cheese. Beat in the sugar and
eggs, mixing well.
4. Add
the cake flour, potato starch, cooled chocolate and
nuts, and mix on low
speed, stopping and scraping down the sides of the
bowl occasionally with a
rubber spatula.
5. Pour into the prepared pan and bake for 25-30
minutes (an 8" round cake will take
slightly more time), or until a toothpick inserted in
the center comes out clean.
Cut with a sharp knife while still warm.
