Sharon’s Famous Passover Brownies And Brownie Ice Cream Pie

In mixing bowl, beat eggs, sugar, cocoa powder and salt.

Add oil to mixing bowl and blend well. Stir in the matzo cake meal and
chocolate pieces. Stir in nuts, if desired.

Line an 8x8x2″ baking pan with foil. Grease lightly. Turn batter into
prepared pan and spread evenly.

Bake at 325-F for 25 to 30 minutes or till done (top will be shiny and
edges dry). Let cool in pan on wire rack.

Meanwhile, prepare glaze if desired. Spread over cooled brownies.

Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt 1 cup
semisweet chocolate pieces over low heat. Remove from heat and stir in 1
tsp butter or margarine. In a small bowl, dissolve 1/2 tsp instant coffee
crystals in 1 Tbsp hot water. Stir in 3 Tbsp dairy sour cream and 1/4 tsp
maple flavoring. Add sour cream mixture to chocolate, stirring till smooth
and shiny. Makes about 3/4 cup.

Note: For a regular brownie, you can substitute 3/4 cup all purpose flour
for the matzo cake meal and add 1 tsp vanilla. Also, you can double the
recipe. Use a 13x9x2″ baking pan and bake batter for about 30 minutes.

Brownie Ice Cream Pie: Prepare brownie batter as directed. Line a 9″ pie
plate with foil and grease lightly. Turn batter into pie plate. Bake at
325-F for 30 minutes. Remove from oven. 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. Cool, then freeze till firm.

Make Dark Chocolate Glaze while crust is freezing; cool glaze to room
temperature. Lift shell from plate; remove foil. Fill with 1/2 gal of
slightly softened ice cream or frozen yogurt, adding a middle layer of the
glaze and more chopped nuts. (If you’d like a smaller pie, use 1 qt of ice
cream in the crust, then top with glaze and chopped nuts.) Sharon Winstein
and her friend Louise Levitt created these flour-free brownies for their
first temple cooking class. For a twist, make the Brownie Ice Cream Pie.