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| Dark Chocolate Passover Brownies |
"Yummy dark chocolate brownies for the Passover holiday! Store cooled brownies in a tightly covered dish, box, or tin lined with waxed paper."
Ingredients :
- cooking spray
- 2 cups white sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 pound matzo cake meal
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup semisweet chocolate chips
Instructions :
| Prep : 15M | Cook : 18M | Ready in : 1H20M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
- Pour batter into the center of the prepared pan; spread out evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.
Notes :
- You can beat the sugar and butter thoroughly by hand instead of using an electric mixer in step 2.
- The cinnamon in this recipe is an optional ingredient to help amp up the flavor. You can also add 1 cup of chopped nuts along with the chocolate chips if you like.
- Don't worry if the batter doesn't reach the edges of the pan in step 3.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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