Passover Twisted Brownie Blondie Squares
By mitzzy
Fudge and caramel - what could be bad? A decadent, luxury square for after the Seder or during the Passover week
- 30
Ingredients
- Brownie Part
- 1 cup unsalted butter or unsalted Passover margarine, melted
- 2 cups white sugar or brown sugar
- 3 eggs
- 1 tablespoon brewed coffee
- 3/4 cup cocoa, measured, the sifted
- Pinch salt
- 1 cup, scant, matzoh cake meal
- Blondie Part
- 1 1/2 cups brown sugar
- 1/4 cup white sugar
- 1 tablespoon Passover vanilla sugar
- 1 cup unsalted butter or unsalted Passover margarine
- 2 eggs
- 1/8 teaspoon salt
- 1 cup matzoh cake meal
- 1 cup potato starch
- 1 cup semi-sweet chocolate chips
Preparation
Step 1
Melted chocolate for drizzling
Line a 9 by 13 inch pan with greased foil, ensuring you have overhang to lift out squares later. Place pan on a parchment line baking sheet. Preheat oven to 350 F.
For the brownies, melt the butter or margarine and cool to warm. Add the butter or margarine to a large bowl or food processor. Add in the sugar, then eggs, cocoa, salt and cake meal. Spoon batter into prepared pan.
For the blondie part, cream brown sugar, white sugar, vanilla sugar with butter or margarine. Blend in eggs. Stir in salt, cake meal and potato starch. Then fold in chocolate chips.
Drop the blondie batter on top of the brownie batter and using a knife, make deep swirls. Preheat oven to 350 F. Bake until done, about 40-55 minutes, until center is just set (not jiggly). Cool well, then use foil overlap as a lifting aid to get brownies extricate the squares from the pan.
Drizzle on melted chocolate if you like.
Makes 30-40, depending on size. (these are rich- I cut them small)