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1
In mixing bowl, beat eggs, sugar, cocoa powder and salt.
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2
Add oil to mixing bowl and blend well.
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3
Stir in the matzo cake meal and chocolate pieces.
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4
Stir in nuts, if desired.
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5
Line an 8x8x2 inch baking pan with foil.
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6
Grease lightly.
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7
Turn batter into prepared pan and spread evenly.
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8
Bake at 325F (160C) for 25 to 30 minutes or until done (top will be shiny and edges dry).
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9
Let cool in pan on wire rack.
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10
Meanwhile, prepare glaze if desired.
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11
Spread over cooled brownies.
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12
Dark Chocolate Glaze:
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13
In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat.
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14
Remove from heat and stir in 1 teaspoon butter or margarine.
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15
In a small bowl, dissolve 1/2 teaspoon instant coffee crystals in 1 tablespoon hot water.
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16
Stir in 3 tablespoons dairy sour cream and 1/4 teaspoon maple flavoring.
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17
Add sour cream mixture to chocolate, stirring until smooth and shiny.
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18
Note: For a regular brownie, you can substitute 3/4 cup all purpose flour for the matzo cake meal and add 1 teaspoon vanilla.
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19
Also, you can double the recipe using a 13x9x2 inch baking pan and bake batter for about 30 minutes.
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20
Brownie Ice Cream Pie: Prepare brownie batter as directed.
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21
Line a 9 inhc pie plate with foil and grease lightly.
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22
Turn batter into pie plate.
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23
Bake at 325-F for 30 minutes.
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24
Remove from oven.
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25
Using the back of a wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate.
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26
Cool, then freeze until firm.
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27
Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature.
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28
Lift shell from plate; remove foil.
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29
Fill with 1/2 gallon of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts.
