For the Brownies
6 oz. bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup/4 oz./113 gm) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup granulated sugar
1/8 teaspoon salt
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (optional)
For the Glaze
3 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1/3 cup sweet red kosher wine, (such as Concord Grape Wine)
2 oz. bittersweet or semisweet chocolate, chopped
3/4 stick (6 tablespoons/3 oz./85 gm) unsalted margarine or (if not keeping glaze pareve) butter, cut into pieces
Coarsely chopped walnits
For the Brownies:
Preheat oven to 350°F (180°C). Line the bottom and sides of a 9-inch square baking pan with wax paper, parchment paper or greased foil.
Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in matzo meal, and nuts (if using) just until blended.
Spread batter in baking pan and bake in middle of preheated oven until firm and cake tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.
For the Glaze:
Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.
Spread glaze over brownies and sprinkle chopped walnuts over top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts. Brownies will keep in an airtight container for 1 -2 days.
Makes 16 brownies.
Date: March 29, 2004