Sharon's famous passover brownies & brownie ice cream pie
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Sharon's famous passover brownies & brownie ice cream pie
  Passover    Brownies    Pie    Jewish    Creams  
Last updated 6/12/2012 1:22:44 AM. Recipe ID 55503. Report a problem with this recipe.
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      Title: Sharon's famous passover brownies & brownie ice cream pie
 Categories: Bars, Jewish, Frostings
      Yield: 1 Servings
 
      2    Slightly beaten eggs
      1 c  Sugar
    1/4 c  Cocoa powder
    1/4 t  Salt
    1/2 c  Cooking oil
    1/2 c  Matzo cake meal
    1/2 c  Semisweet chocolate pieces
    1/2 c  Coarsely chopped nuts (opt)
           -Dark Chocolate Glaze (opt)
 
  In mixing bowl, beat eggs, sugar, cocoa powder and salt.
  
  Add oil to mixing bowl and blend well. Stir in the matzo cake meal and
  chocolate pieces. Stir in nuts, if desired.
  
  Line an 8x8x2" baking pan with foil. Grease lightly. Turn batter into
  prepared pan and spread evenly.
  
  Bake at 325-F for 25 to 30 minutes or till done (top will be shiny and
  edges dry). Let cool in pan on wire rack.
  
  Meanwhile, prepare glaze if desired. Spread over cooled brownies.
  
  Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt 1 cup
  semisweet chocolate pieces over low heat. Remove from heat and stir
  in 1 tsp butter or margarine. In a small bowl, dissolve 1/2 tsp
  instant coffee crystals in 1 Tbsp hot water. Stir in 3 Tbsp dairy
  sour cream and 1/4 tsp maple flavoring. Add sour cream mixture to
  chocolate, stirring till smooth and shiny. Makes about 3/4 cup.
  
  Note: For a regular brownie, you can substitute 3/4 cup all purpose
  flour for the matzo cake meal and add 1 tsp vanilla. Also, you can
  double the recipe. Use a 13x9x2" baking pan and bake batter for about
       30    minutes.
  
  Brownie Ice Cream Pie: Prepare brownie batter as directed. Line a 9"
  pie plate with foil and grease lightly. Turn batter into pie plate.
  Bake at 325-F for 30 minutes. Remove from oven. Using the back of a
  wooden spoon dipped in cocoa powder, press hot brownies down, then
  gradually outward and evenly up the sides of pie plate. Cool, then
  freeze till firm.
  
  Make Dark Chocolate Glaze while crust is freezing; cool glaze to room
  temperature. Lift shell from plate; remove foil. Fill with 1/2 gal of
  slightly softened ice cream or frozen yogurt, adding a middle layer
  of the glaze and more chopped nuts. (If you'd like a smaller pie, use
  1 qt of ice cream in the crust, then top with glaze and chopped
  nuts.) Sharon Winstein and her friend Louise Levitt created these
  flour-free brownies for their first temple cooking class. For a
  twist, make the Brownie Ice Cream Pie.
  




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Recipe ID 55503 (Apr 03, 2005)

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