Passover Brownies With Almond Flour Recipes

Steps:

• Cream the butter and sugar together. Mix in the egg yolks.
• Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
• Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
• NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.

Steps:

• Preheat oven to 350°F. Grease a 9-inch square pan; set aside.
• Combine the melted butter and cocoa, stirring to combine. Add sugar, eggs and vanilla and beat until smooth. Add the flour, cornstarch, baking powder and salt and mix to combine.
• Spread into the baking pan and bake 30 minutes.

Steps:

• Preheat oven to 325 degrees.
• Lightly grease an 8" x 8" glass pan.
• Mix together in mixing bowl the potato starch and water. Add in the sugar, cocoa and a dash of salt. Once blended, add in the mashed banana, applesauce, matzo meal and raisins.
• Pour batter into prepared pan and bake 25-30 minutes. Cut when cool.

Steps:

• Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
• Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.

Steps:

• Preheat oven to 350 degrees.
• Grease an 8x8 pan.
• Use a mixer to combine all ingredients in order.
• Bake for 25-30 minutes.
• Slice while cool.