A rich bar, with a smooth caramel taste, especially good cold. Something kids can
appreciate during the Passover week.
- 1 1/2 cups brown sugar
- 1/4 cup white sugar
- 1 tablespoon Passover vanilla sugar
- 1 cup unsalted butter or unsalted Passover margarine
- 2 eggs
- 1/4 teaspoon salt
- 1 cup matzoh cake meal
- 1 cup potato starch
- 1 cup coarsely chopped semi sweet chocolate
- 1 cup coarsely chopped walnuts or pecans
Line an 8 by 10 inch brownie pan with greased foil, ensuring you have overhang to lift out
Cream brown sugar, white sugar, vanilla sugar with butter or margarine. Blend in eggs. Stir
in salt, matzoh cake meal, and potato starch. Then fold in chocolate and nuts. Chill
twenty minutes. Preheat oven to 350 F.
Spread press batter into prepared pan. Bake until done, about 35-40 minutes, until centre is
just set, not jiggly. Cool well, then use foil to life out squares from pan. Cut into squares.
Makes 30-40, depending on size.
This recipe is from A Treasury of Jewish Holiday Baking by
Marcy Goldman and has been
reprinted with permission from the author. The book will be available in
September, 1998, from Doubleday.
© Marcy Goldman.