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Sharon's Famous Passover Brownies & Brownie I

A home-style Sharon's Famous Passover Brownies & Brownie I made with Slightly Beaten Eggs, Sugar, Cocoa Powder, Salt, and Cooking Oil. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2
• 1 cup
• 1/4 cup
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• Salt

Method (preview)

1. 1

   Add oil to mixing bowl and blend well. Stir in the matzo cake meal and chocolate pieces. Stir in nuts, if desired.

2. 2

   Line an 8x8x2" baking pan with foil. Grease lightly.

3. 3

   Turn batter into prepared pan and spread evenly.

4. 4

   Bake at 325-F for 25 to 30 minutes or till done (top will be shiny and edges dry).

5. 5

   Let cool in pan on wire rack.

6. 6

   Meanwhile, prepare glaze if desired. Spread over cooled brownies.

7. 7

   Brownie Ice Cream Pie: Prepare brownie batter as directed.

8. 8

   Line a 9" pie plate with foil and grease lightly.

9. 9

   Turn batter into pie plate.

10. 10

    Bake at 325-F for 30 minutes.

11. 11

    Remove from oven.

12. 12

    Using the back of a wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate.

13. 13

    Cool, then freeze till firm.

14. 14

    Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature.

15. 15

    Lift shell from plate; remove foil.

16. 16

    Fill with 1/2 gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts. (If you'd like a smaller pie, use 1 qt of ice cream in the crust, then top with glaze and chopped nuts.) Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first temple cooking class.

17. 17

    For a twist, make the Brownie Ice Cream Pie.