Recipe: Eva Giesener , z”l; Recipe Research and Twist: Jeffery Giesener
“Mit Nuts or Ohne Nut’s”… That what my Mom used to ask us as she always made two batches of her delish brownies for Passover. For me it was an easy choice “Mit Nuts” of course. My sister Sherrie always went for the “Ohne Nuts” and Dad he was happy and quite content with either batch. But now come to think about it I never asked Mom what her favorite was but like her son she loved sweets. Her absolute and I mean absolute favorite was chocolate orange peel, but I digress.
Mom’s Passover Brownie recipe is quite easy to prepare with all the ingredients sourced from Amazon or through Whole Foods online.
Makes 16 brownies
- ½ cup unsalted butter or margarine
- 4 oz. (4 squares) unsweetened chocolate, chopped
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 oz. Halva
- ½ cup quinoa flour (or other flour like almond flour)
- ½ cup walnut toasted nuts, optional
- Preheat the oven to 350°F and spray an 8×8-inch pan with nonstick spray.
- In a medium saucepan, melt butter/margarine, halva and chocolate over medium heat, stirring until chocolate is melted and the mixture is smooth. Set aside to cool.
- Using electric mixer, beat eggs and sugar in a large bowl until thick and pale.
- Beat in the chocolate mixture, vanilla and salt.
- Add flour and beat on low speed or stir just until blended.
- Stir in nuts, if using.
- Pour batter into the prepared pan and bake for 30 minutes, until just set and the edges are starting to pull away from the sides of the pan.
Cool in the pan on a wire rack.
Jeffery Giesener, former CEO of SourceMob, has both public and private company experience. Today, retired and enjoying life in San Diego, he’s a freelance writer who has a passion for both cinema and baking his Mom’s (Of Blessed Memory) European recipes.
Republished from San Diego Jewish World