Passover Brownies Good Enough for the Whole Year
brownies, created by Capsuto Frere Restaurant in New York
City for their Passover Seder, are moist and delicious all
sticks (3/4 cup) unsalted butter, or margarine, softened
ounces bittersweet chocolate
ounces finely ground almonds or almond flour
Cream the butter and sugar together. Mix in the egg yolks.
Melt the chocolate over a double boiler. Cool and add to
the butter mixture. Add the finely ground almonds or almond
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.
about 24 brownies
Passover desserts found in Joan Nathan's cookbook, Jewish
Cooking in America, include:
Macaroons, page 410
Schulson Family Almond Pudding, page 411
Lemon Pecan Torte, page 413
Sponge Cake, page 419
Strawberry Meringue Torte, page 420
Crocodile's Orange Almond Fig Cake, page 423