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Passover Brownies Good Enough for the Whole Year
by Joan Nathan

These brownies, created by Capsuto Frere Restaurant in New York City for their Passover Seder, are moist and delicious all year round.

  • 3/4 sticks (3/4 cup) unsalted butter, or margarine, softened
  • 3/4 cup sugar
  • 5 eggs, separated
  • 6 ounces bittersweet chocolate
  • 6 ounces finely ground almonds or almond flour
  • Pinch of salt

1. Cream the butter and sugar together. Mix in the egg yolks.

2. Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.

3. Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.

Yield: about 24 brownies

Other Passover desserts found in Joan Nathan's cookbook, Jewish Cooking in America, include:

  • Pistachio Macaroons, page 410
  • Hendricks Schulson Family Almond Pudding, page 411
  • Alabama Lemon Pecan Torte, page 413
  • Strawberry Sponge Cake, page 419
  • Frozen Strawberry Meringue Torte, page 420
  • Cafe Crocodile's Orange Almond Fig Cake, page 423
 


Adapted from
JEWISH COOKING IN AMERICA
(Alfred A. Knopf, 1998)

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