I started a thread like this two years ago. Here's the link to the thread: Look a few responses down, from "magiesmom" and beyond (not including the post from "ahuva"). I swear by the recipe now, and it's the easiest recipe in the world.
Hmmm...I wonder how the brownies would work baked in a sheet, cut into rounds and sandwiched with David Lebovitz' chocolate sorbet (don't confuse it with his chocolate sherbet)?
I know I've mentioned it before, but if you didn't know, you'd swear it was dairy.
I like this recipe for brownies. It's delicious, and won't kill you, either.
1.5 cups raw walnuts, divided
1 cup raw unsalted almonds, roughly chopped
2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
3/4 cup cocoa powder OR raw cacao if you have it
1-2 tsp espresso powder or finely ground coffee (depending on preference)
pinch sea salt
Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.
For the espresso powder, keep in mind that per the OU, most espresso powders are KFP without having special supervision. Check their website
Double Fudge Olive Oil Brownies
(from Cookies and Cups blog)
4 oz semi-sweet chocolate, melted
1/3 cup olive oil
½ cup dark brown sugar
¼ cup granulated sugar
½ cup matzah cake meal
2 tsp vanilla
1 tsp salt
1¼ cups chocolate chunks, milk or semi sweet
[N.B. I used only ½ cup chocolate chips]
*optional 1-2 Tbsp coarse sea salt for sprinkling
Preheat oven to 350
Line an 8×8 pan with foil and spray lightly with baking spray
In a large bowl, combine melted chocolate and olive oil.
Whisk in eggs, sugars and vanilla until combined.
Add in matzah cake meal and salt and stir until incorporated.
Fold in chocolate chunks.
Spread in prepared pan and sprinkle with coarse sea salt, if desired.
Bake approx 25 minutes until a toothpick inserted 1″ away from the edge comes out clean.
Let cool completely before cutting into squares.
As mentioned above, I greatly reduced the amount of chocolate chunks/chips I added in. Also, I have made it with orange extract, which gave it a very nice flavor.