Passover Brownies Good Enough for the Whole Year
by
Joan Nathan
These
brownies, created by Capsuto Frere Restaurant in New York
City for their Passover Seder, are moist and delicious all
year round.
- 3/4
sticks (3/4 cup) unsalted butter, or margarine, softened
- 3/4
cup sugar
- 5
eggs, separated
- 6
ounces bittersweet chocolate
- 6
ounces finely ground almonds or almond flour
- Pinch
of salt
1.
Cream the butter and sugar together. Mix in the egg yolks.
2.
Melt the chocolate over a double boiler. Cool and add to
the butter mixture. Add the finely ground almonds or almond
flour.
3.
Beat the egg whites with the salt until stiff but not dry.
Fold into the batter. Pour into a 9-inch square greased
baking tin. Bake in a preheated 350-degree oven for 45 minutes.
Cool and cut in squares.
Yield:
about 24 brownies
Other
Passover desserts found in Joan Nathan's cookbook, Jewish
Cooking in America, include:
- Pistachio
Macaroons, page 410
- Hendricks
Schulson Family Almond Pudding, page 411
- Alabama
Lemon Pecan Torte, page 413
- Strawberry
Sponge Cake, page 419
- Frozen
Strawberry Meringue Torte, page 420
- Cafe
Crocodile's Orange Almond Fig Cake, page 423
