4 ounces unsweetened chocolate
3/4 cup unsalted butter or margarine (pareve)
3 tablespoons unsweetened cocoa powder
1/2 cup matzo cake meal
2 large eggs
1 1/4 cups granulated sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1). Preheat oven to 325°F (160°C). Lightly butter (or use margarine that is Pareve-Kosher for Passover) a 9-inch square baking pan.
2). Cut up the 4 ounces unsweetened chocolate into small pieces; place in a heavy saucepan on low heat; add the butter and melt until smooth. Let chocolate mixture cool for 10-15 minutes.
3). In a medium size bowl, combine the matzo cake meal and the unsweetened cocoa powder. Mix well.
4). With an electric mixer, beat the eggs and sugar until thick and pale. Beat in the sour cream and melted chocolate mixture. Add the cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts (if using). Spread batter evenly in baking pan.
5). Bake brownies on center rack of oven for 35 minutes, or until a toothpick inserted comes out with some crumbs sticking to it. Cool brownies completely in pan on cooling rack before slicing.
Store brownies in an air-tight container at room temperature for up to 5 days.
Makes 16 brownies.
Date: April 2, 2003