(note: I did a double batch)
These turned out really good. A little different than the boxed brownies I'm used to, but still really tasty. Plus, I'm pretty sure they were glutten free, so all you out there with wheat allergies; I have found a brownie you can eat!!! Here's the recipe:
4 ounces bittersweet chocolate
1/4 cup (1/2 stick) butter, at room temp
1/3 cup cream cheese, at room temp1 cup turbinado sugar or granulated sugar
2 eggs, beaten
1 tsp "kosher for Passover" vanilla extract
1/2 cup matzah cake flour
2 Tbsp potato starch
1 cup finely chopped pecans
1. Preheat the oven to 325 F and butter pan
2. break up the chocolate into pieces (or buy chips like I did) and melt in double boiler, stirring occationally. Remove from heat a let cool a bit. (also can be done in the microwave)
3. in a electric mixer bowl cream together the butter and cream cheese. Beat in the sugar, eggs and vanilla until well mixed. Add in the cake flour, potato starch, cooled chocolate and nuts. Mix on low speed, stopping to scrape down the sides of the bowl occationally with a spatula.
4. Pour into the prepared pan and bake for 25-30 minutes, or until toothpick inserted comes our clean. Cut and serve warm.
As I'm typing this out I just relized I put twice as much butter and there was supposed to be! Oops! All the items we used were "kosher" and as you can see there is no wheat flour used. Also, we omitted the pecans because of the kids allergies. I'm definately going to file this recipe away and bake them again. Overall they got a thumbs up from the family...except for Joshua who wouldn't try them because he saw me put in "potatoes" LOL. Don't worry they don't taste like potatoes, just uses potato starch. Enjoy!