Engels Passover Brownies

<< Engels Passover Brownies is a well-known recipe published over ten years ago by Epicurious.com. There is nothing 'matzo - ish' about these brownies - you could make them year round. Be sure to bake on centre rack of oven and try not to overbake - centre will be soft, not raw.

Ingredients for Engels Passover Brownies:

• 2 ounces unsweetened chocolate (I use 1/3-1/2 cup semisweet chocolate chips)
• 1 stick (1/2 cup) unsalted butter
• 3 tablespoons unsweetened cocoa powder (not Dutch-process)
• 1/2 cup Passover cake meal
• 2 large eggs
• 1 cup sugar
• 1 1/2 tablespoons sour cream (I used one extra tbsp.)
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.

Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.

They won’t last that long!

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