• 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 squares later.

Cream brown sugar, white sugar, vanilla sugar with butter or margarine. Blend in eggs. Stir in salt, matzoh meal, 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.