Here comes the timeless classic, the little black dress of your dessert repertoire. In my cookbook you will find all the year round brownie variations (using natural margarine spread, which we don’t have on Passover). I whip up brownies at the drop of a hat: I am often asked to do just that, so I double the recipe and pour the batter into a (real, not disposable) large cookie sheet with sides, and show up at the party with my goodies. You won’t feel any difference whatsoever in the flavor or texture in the Passover version, using potato starch. Two simple secrets for the success of this dessert: very good chocolate for this and absolutely every chocolate dessert, and not a second more baking time. Even if they look barely set to you, the residual heat will do the rest. I love to make them in a round tart pan and cut them into wedges; but of course, any baking pan will do.
- Cook Time
- Prep Time
- 3 dozen ServingsServings
- 8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
- 1 cup margarine
- 4 eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1/2 cup potato starch
- 3/4 cup chopped Klein’s Naturals pecans (or any nut you prefer), toasted 12–15 minutes in a 325°F oven
Preheat the oven to 375°F. Melt the chocolate and margarine spread in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. In a food processor or with an electric mixer, beat the eggs, sugar and vanilla until light and fluffy. Add the chocolate mixture and mix. Add the potato starch and mix, pulsing until just combined. Fold in the pecans. Pour the batter into a greased 12-inch round springform tart pan or a 12-inch square pan, and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container.
As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now