| (CLICK TO BUY)
8 tablespoons (1 stick) unsalted butter or unsalted stick margarine
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/3 cup matzo cake meal
2/3 cup walnut or pecan pieces (optional)
8-inch square pan (not glass), lined across the bottom and up 2 sides with parchment paper or foil
|Position a rack in the lower third of the oven. Preheat the oven to 400°F.|
|Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof
bowl set in a pan of barely simmering water. Stir frequently until the mixture is melted and smooth.
Remove the top of the double boiler from the heat; stir in the sugar, vanilla, and salt. Add the eggs, one at a
time, stirring until incorporated before adding the next. Stir in the cake meal and beat with a wooden spoon
until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Stir in the nuts, if using.
Scrape the batter into the pan and spread evenly.|
|Bake until the batter just begins to pull away from the edges of the pan, 20 minutes.
The surface of the brownies will look dry but a toothpick inserted in the center will still be quite gooey.|
|While the brownies are baking, clear space in the freezer or prepare an ice bath instead:
Fill a roasting pan or large baking pan with ice cubes and water about 3/4 inch deep. When the brownies are ready,
remove the pan from the oven and set it immediately in the freezer or ice bath, taking care not to splash water on the brownies.
When they're cool, slide a knife between the pan and the brownies on the unlined sides. Lift the ends of the parchment or foil liner
and transfer the brownies to a cutting board. Cut into 16 squares. Store in an airtight container for 2 to 3 days.|