Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1/2 cup vegetable shortening
- 4 unsweetened baking chocolate squares (4 ounces)
- 4 large eggs
- 2 cups sugar
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- 1 cup matzoh cake flour
- 3/4 cup cherry preserves
- 2 teaspoons Kirsch (optional)
- Powdered sugar (see Note)
Gently melt shortening and unsweetened chocolate squares in a double-boiler or microwave. Let cool away from heat for 5 minutes.
In a large bowl, beat the eggs, sugar, and salt on medium speed until thick. Blend in chocolate and vanilla until combined, then beat in matzoh cake flour. Pour into pan.
Combine cherry preserves with Kirsch liqueur, if using. Drop spoonfuls of cherry preserves evenly over the top of the brownie batter. Do not stir in.
Bake 35 to 40 minutes, until center is set. Let cool to room temperature. Sprinkle with powdered sugar and cut into bars.
Yield: 24 bars to 48 brownies, depending on cut size
Note: To be kosher for Passover, do not use confectioners' sugar, which includes cornstarch. You can make pure powdered sugar by placing sugar in a food processor and processing into a powder.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.