Ingredients
1/2 cup (1 stick) butter or margarine plus more for greasing the pan 12 oz. semi-sweet or bittersweet chocolate chips 2 eggs 3/4 cup sugar 1 tsp. vanilla extract 1 tsp. instant coffee granules, dissolved in 1 tsp. warm water
1/2 cup matzah cake meal 1 Tbsp. potato starch 1/4 tsp. fine sea salt 1 cup mini marshmallows 1/2 cup chopped walnuts or pecans (optional, but recommended)
Directions
Grease an 8 x 8-inch baking pan with butter (or margarine) and set aside. Preheat the oven to 350 degrees.
Combine the chocolate chips and butter (or margarine) in a microwave-safe bowl and microwave on high until the butter and chocolate are melted and smooth when stirred, 60 to 90 seconds total; set aside to cool slightly.
Whisk the eggs, sugar, vanilla, and coffee in a medium bowl and set aside.
In another bowl whisk together the cake meal, potato starch, and salt.
Whisk the egg mixture into the dry mixture until incorporated, then fold in the melted chocolate mixture until incorporated. Fold in the marshmallows and nuts until just combined.
Pour the batter into the prepared pan and bake until the top is slightly cracked and shiny but the center is still slightly soft, 35 to 40 minutes. Cool.
Description
These are the best. The marshmallows are a great addition.
Notes
There are so many good recipes for Passover brownies and multiple ones in this collection. This one stands out with the addition of the coffee and marshmallows.
Source
The Nosher
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