Passover Brownies Good Enough for the Whole Year (Flourless)
Ready In: 1 hr
Serves: 24
Yields: 24 brownies
Ingredients
- 3⁄8 cup unsalted butter or 3⁄8 cup margarine, softened
- 3⁄4 cup sugar
- 5 eggs, separated
- 6 ounces bittersweet chocolate
- 6 ounces finely ground almonds (see note) or 6 ounces almond flour (see note)
- 1 pinch salt
Directions
- Cream the butter and sugar together. Mix in the egg yolks.
- Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
- Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
- NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.
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