Fudge Cookies Passover Recipes

PASSOVER FUDGE BROWNIES

Passover Fudge Brownies image

This recipe is based on a recipe I found online I wrote down the ingredients on a shopping list but was unable to find the recipe again, so I decided to post it here with the adjustments I made to it. It was really a big hit with my family and doesn't taste Passover-y at all. Hope you all enjoy.

Provided by Shalvie

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 50m

Yield 15

Number Of Ingredients 8

Ingredients

2 cups white sugar
1 cup fine matzo meal
¾ cup vegetable oil
4 eggs
½ cup unsweetened cocoa powder
½ cup chocolate chips
½ cup chopped walnuts
½ teaspoon salt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Mix sugar, matzo meal, oil, eggs, cocoa powder, chocolate chips, walnuts, and salt together in a bowl; pour into prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out mostly clean, 35 to 40 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 39.6 g, Cholesterol 49.6 mg, Fat 16.9 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 3.6 g, Sodium 98.1 mg, Sugar 30.1 g

PASSOVER FUDGE GLAZE

Passover Fudge Glaze image

This recipe uses a vegan cooking technique: pureeing nuts and water, then straining the liquid to make a milk substitute. This glaze was developed for our Chocolate Torte.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups whole blanched hazelnuts
2 cups sugar
2/3 cup cocoa powder
Seeds of 1 vanilla bean
8 tablespoons (1 stick) unsalted margarine
Pinch of salt

Steps:

Place hazelnuts and 1 1/2 cups water in blender. Blend until fine, 30 seconds. Set a fine sieve over a small bowl, and pour blended mixture through. Reserve puree left in sieve for Chocolate Torte. In another bowl, whisk together 1 cup sugar and cocoa powder; set aside.
Place 1 cup nut liquid in saucepan with vanilla seeds, margarine, remaining 1 cup sugar, and salt. Bring to full boil. Whisk in cocoa mixture; return to boil. Remove from heat; let cool 30 minutes. Store in airtight container; refrigerate.

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