Passover Pecan Brownies

I received an email from Osem...  I almost deleted it, but I was interested because I had never heard of Osem before.


I checked it out and they're a large provider of kosher foods.  Kosher means that something is "meant to be eaten" and kosher foods "conform to the regulations of the Jewish Halakhic law framework".  


Although I'm not Jewish, I decided to make these brownies... mostly because they looked really good, but also because I wanted to branch out a little bit.


If you don't know where to get Matza cake meal, you can get it here or here. Or you can just switch the 1/2 cup Matza cake meal out with 1 cup of all purpose flour.

Today is the last day of Passover, so if you get a change, I highly recommend you make these delicious, chocolatey brownies.  The top crust is crunchy and the inside is light and moist.  MMM!

PECAN BROWNIES
Levana Cooks

The Passover version of this timeless classic is virtually identical to the year-round one: Osem Matza cake meal is that good! Secret of delicious brownies, beside of course delicious chocolate: Do not be tempted to bake a minute more or they will harden.

Ingredients 

8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips

1 cup margarine (try your best for a good natural brand)

4 eggs

1 cup sugar

1 tablespoon pure vanilla extract

1/2 cup Osem Matza Cake Meal (or 1 cup AP flour)

¾ cup chopped toasted walnuts or pecans (12 to 15 minutes in a preheated 325 degree oven)

Directions

Preheat oven to 375°F. 

Melt the chocolate and margarine in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. 

In a food processor or with an electric mixer, beat the eggs and sugar until light and fluffy. 

Add the chocolate mixture and mix. 

Add the matza cake meal and vanilla and mix, pulsing until just combined. 

Fold in pecans.

Pour the batter into a greased 12-inch square pan (or any pan of a comparable size) and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. 

Store refrigerated in a sealed container. Makes about 3 dozen.

P.s. Beautiful Ari is having a giveaway... you should all go check it out!