Best Tates Bake Shop Passover Brownies Recipes

Tate's Bake Shop Passover Brownies image

Provided by Oolala

Categories Dessert

Time 40m

Yield 16 squares

Number Of Ingredients 9

1/2 teaspoon espresso powder
1 tablespoon hot water
1 cup white sugar
3/4 cup dark brown sugar or 3/4 cup light brown sugar, firmly packed
1 cup unsalted butter, melted
3 large eggs
3/4 cup Dutch-processed cocoa powder, unsweetened, sifted
1/4 teaspoon salt
1 cup matzo meal, minus 2 tbsp

Steps:

Preheat oven to 350 degrees.
Prepare 9" square baking pan with nonstick spray (kosher for Passover) and waxed paper on the bottom. The waxed paper allows easy removal of the bownies and they can be cut more evenly.
Mix the espresso powder and water and set it aside.
In a medium bowl, mix the sugars into the melted butter until they are combined.
Add the eggs, coffee mixture, cocoa powder, salt, and matzo meal. (Mix to blend.).
Pour the mixture into the prepared pan and smooth the batter evenly.
Bake for 30 minutes. DO NOT OVERBAKE. The center should still be a bit soft.
Cool the brownies in the pan.
Loosen the edges and remove them from the pan and cut into squares.

Nutrition Facts : Calories 239.6, Fat 13.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 57.9, Carbohydrate 30.6, Fiber 1.5, Sugar 22.6, Protein 2.8

Tate's Bake Shop Classic Fudge Brownies Recipe - (3.7/5) image

Provided by carvalhohm

Number Of Ingredients 10

3/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semi sweet chocolate chips
1 teaspoon vanilla
1/3 cup salted butter
2/3 cup sugar
2 tablespoons water
2 whole eggs
1/2 cup chopped walnuts, optional

Steps:

Preheat oven to 325 degrees. Grease 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting. In small bowl, stir together flour, baking soda and salt. In large bowl, combine chocolate and vanilla. In saucepan, combine butter, sugar and water. Bring this mixture to boil. Pour hot mixture over chopped chocolate and stir till combined. Add eggs one at a time, mix well after each addition. Stir in flour mixture. Pour into pan and spread evenly. Bake for 30 minutes or until slightly firm to touch. If you use toothpick inserted into center, there should be moist crumb attached. (If toothpick comes out dry and clean, brownies are overbaked.) Cool. Brownies cut best after they've been refrigerated.

Passover Brownies image

Provided by justcallmetoni

Categories Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 tablespoons potato starch
3 tablespoons water
1 cup sugar
1/4 cup unsweetened cocoa powder
1 dash salt
1 mashed ripe banana
1/4 cup unsweetened applesauce
1/2 cup matzo cake meal (If you don't have matzo cake meal, put some matzo meal in a blender to make it a bit more fine than)
1/4 cup raisins (make sure they are plump, not dry) or 1/4 cup currants (make sure they are plump, not dry)

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.

Nutrition Facts : Calories 94.5, Fat 0.3, SaturatedFat 0.2, Sodium 14.8, Carbohydrate 24.2, Fiber 1.1, Sugar 19.7, Protein 0.7

Passover Brownies with Chocolate-Wine Glaze image

Yield Makes 16

Number Of Ingredients 16

For brownies
6 oz bittersweet or semisweet chocolate, chopped
1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped (3 oz)
For glaze
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder (not Dutch process)
1/3 cup sweet red kosher wine such as Concord
2 oz bittersweet or semisweet chocolate, chopped
3/4 stick (6 tablespoons) unsalted margarine or (if not keeping glaze pareve) butter, cut into pieces
16 walnut halves

Steps:

Make brownies:
Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.
Make glaze:
Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.
Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.