Transform Pesach brownies into… something else
If your family is sick of Pesach brownies, or never liked them in the first place, or you’re looking for something a little shmancier, why not turn regular brownies into… well, this little compact-brownie terrine-thing that I don’t have a name for?
(If after reading this post you know what it’s called, please leave a comment letting me know!)
It reminds me of those 5-layer Pesach bar cakes that you can buy for ridiculous prices in stores… only much, much cheaper.
I use two cast-iron loaf pans, which is nice because they’re heavy, thick and sturdy, but I imagine any two pans the same size will work. (cast iron is also nice because it kashers for Pesach nice n’ easy when I self-clean the oven…).
This is not so much a recipe as a technique I hope will inspire you to great heights of deliciousness.
- You may want to line your loaf pan with plastic wrap before you begin for ease of removal. I forgot – doh!
- Bake two square pans of Pesach brownies (recipe below, or Ester has a good one at her Frugal and Kosher blog).
- Cut brownies in half and place one half in the bottom of the loaf pan.
- Brownies may crumble; that’s okay. Just spread the pieces out evenly and squish any crumbles in to fill the cracks. It’s okay if it looks a bit messy; it will hold together after hours of compaction. (is that a real word???)
- Sprinkle brownie layer with kosher l’Pesach liqueur. Any flavour you like will probably work – I used chocolate.
- Top with another brownie half.
- Spread with melted seedless jam – I like raspberry.
- Top with another brownie half and top that with liqueur one more time.
- Cover with plastic wrap and add second pan. Weight it down and leave it for several hours (or overnight?).
- Remove from pan if it comes out easily – if it doesn’t, leave it in the pan and slice/serve it from there.
- When it’s done, you can melt chocolate and spread a hard coating on the outside to make it more like the cakes you buy in the store.
Brownies Recipe (copied & pasted from this thread)
These are fudgy and gooey in the middle and always a big hit. You can never have enough. They are best served with vanilla ice cream.
1 cup oil
2 cups sugar (I used 1 3/4)
1/2 cup potato starch
1 teaspoon vanilla (don’t have vanilla yet – drat)
1 cup cocoa
1 bag (2 cups) chocolate chips (I used only 1/2 cup)
Preheat oven to 350 degrees. Combine all ingredients and pour into a 9-inch round or square baking pan. Bake for about 30 to 45 minutes – until top is cracked.
Okay – you’ve read the recipe. What would you call this dessert????
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