Passover brownies are virtually undiscernable from year-round brownies, because there is so little flour in the whole preparation that making Passover brownies substituting tapioca starch or potato starch for the flour is a painless transition.
The Passover version of this timeless classic is virtually identical to the year-round one: Osem Matzah cake meal is that good! Secret of delicious brownies, beside of course delicious chocolate: Do not be tempted to bake a minute more or they will harden.
8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
1 cup margarine (try your best for a good natural brand)
1 cup sugar
1 tablespoon pure vanilla extract
1/2 cup Osem Matzah Cake Meal
¾ cup chopped toasted walnuts or pecans (12 to 15 minutes in a preheated 325 degree oven)
Preheat oven to 375°F. Melt the chocolate and margarine 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 and sugar until light and fluffy. Add the chocolate mixture and mix. Add the Matzah Cake meal and vanilla and mix, pulsing until just combined. Fold in the nuts with a spoon. Pour the batter into a greased 12-inch square pan (or any pan of a comparable size) 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. Makes about 3 dozen.