Looking for a fudgy Passover brownie recipe using oil, not margarine
- queenscook Apr 9, 2012 10:53 AM
The subject line really says it all. I'd prefer not to use margarine, if possible, even though the current ones claim to be free of transfats. I already have bottles of olive oil, both extra virgin and "light," and would prefer to use that if possible. Does anyone have a good brownie recipe (gebrokts is fine)?
Just made a double batch of these:
reducing the sugar to 1 cup per batch. The recipe is non-gebrokts but don't hold that against it :). The brownies are very fudgy and tasty. Just be careful to take them out of the oven when still somewhat moist in the center.
re: almond tree
Thanks. I'll consider this recipe, but wondering if anyone has anything else. The recipe itself says it's more cake-like because of the potato starch. And only a half cup of cocoa to provide the chocolaty-ness? I was envisioning something with some actual chocolate as well as cocoa. I definitely do not like cakey brownies.
I don't use cake meal, so can't compare, but these turned out very fudgy. I used Arie cocoa powder, which is really rich and chocolaty - sent a friend on a special mission to buy it for me b/c I can't find it in my neighborhood. Don't know if it's available in the USA? The idea of adding chunks of chocolate is nice, something to remember for next time.
1 cup oil
2 cups sugar
½ cup potato starch
1 teaspoon vanilla
1 cup cocoa
1 bag (2 cups) chocolate chips
Preheat oven to 350 degrees. Combine all ingredients and pour into a 9-inch round or square baking pan. Bake for about 30 to 45 minutes – until top is cracked.
Just reporting back, and giving a big thank you to Magiesmom . . . I made the brownies earlier today and decided to try them tonight, rather than wait 'til yomtov to taste them. They were really quite good. I put a bit of coffee in, in addition to the vanilla (KFP vanilla is much more readily available than it was years ago). The one thing I will warn others about is that I would say it is a bit salty--and I didn't even sprinkle any salt on the top. I think a teaspoon of salt is a bit much for a recipe of this size. And I used kosher salt, which is generally less salty than table salt, because it's flakier and less dense. I think my guests will enjoy it.
Thanks! I can't open the original link, but found the ingredients in another site that credits the original:
4 oz semi-sweet chocolate, melted
1/3 cup Olive Oil, I used Carapelli
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup flour
2 tsp vanilla
1 tsp salt
1 1/4 cups chocolate chunks, milk or semi sweet
*optional 1-2 Tbsp coarse sea salt fro sprinkling
Bake at 350 in an 8 inch square cake pan.
Are the instructions any different than a normal brownie recipe i.e melt chocolate & oil, whisk in sugars, than eggs, than flour, salt and vanilla, and finally fold the chunks?
Also, what flour do you use? matzo meal or matzo cake meal?