Penny Eisenberg: Recipe - Pecan Chocolate Chip Brownies

Yummm

Pecan Chocolate Chip Brownies

10 tablespoons unsalted pareve Passover margarine, plus a little extra, for greasing the pan

1-3/4 cups pareve Passover semisweet chocolate chips, divided

1 1/8 cups vanilla or plain sugar

1-1/2 teaspoons water or 1 teaspoon Passover vanilla extract

3 large eggs, room temperature

3/4 cup matzo cake meal

3/4 cup pecan or walnut pieces

1. Preheat oven to 350 degrees. Grease an 8 inch square cake pan with margarine and sprinkle with matzo cake meal.

2. Melt the margarine in a medium saucepan over low heat. Remove from the heat, add 1 cup of chocolate chips, and stir until they are melted. Whisk in the sugar and the water (or vanilla extract). Cool the mixture until tepid.

3. Whisk the eggs together and then add them to the chocolate mixture, constantly whisking until they are well mixed in.

4. Using a wooden spoon, stir in the matzo cake meal until blended. Add the nuts and the remaining chocolate chips. Spread the batter in the prepared pan.

5. Place on the middle shelf in the oven and bake 25-35 minutes until a toothpick inserted in the center comes out with a moist crumb.

6. Cool completely on a wire rack. Loosen the sides with a plastic spatula and then invert the brownies onto a cake board or cutting board. Reinvert so brownies are right side up. Cut into 9 pieces. They will taste different if eaten at room temperature or cold, so experiment to see which you prefer.

Can be prepared ahead:

Refrigerate : 1 Day
Freeze : 3 Months

Makes 9 Brownies or one 9" Round