Sharon's Famous Passover Brownies

Description
Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first Temple cooking class.

Ingredients

 * 2 slightly beaten eggs
 * 1 cup sugar
 * ¼ cup cocoa powder
 * ¼ tsp salt
 * ½ cup cooking oil
 * ½ cup matzo cake meal
 * ½ cup semisweet chocolate pieces
 * ½ cup coarsely chopped nuts (optional)

Dark chocolate glaze (optional)

 * 1 cup semisweet chocolate pieces
 * 1 tsp butter or margarine
 * ½ tsp instant coffee crystals
 * 3 tbsp dairy sour cream
 * ¼ tsp maple flavoring

Directions

 * 1) In mixing bowl, beat eggs, sugar, cocoa powder and salt.
 * 2) Add oil to mixing bowl and blend well.
 * 3) Stir in the matzo cake meal and chocolate pieces.
 * 4) Stir in nuts, if desired.
 * 5) Line an 8x8x2" baking pan with foil. Grease lightly.
 * 6) Turn batter into prepared pan and spread evenly.
 * 7) Bake at 325°F for 25 to 30 minutes or till done (top will be shiny and edges dry).
 * 8) Let cool in pan on wire rack.
 * 9) Meanwhile, prepare glaze if desired.
 * 10) Spread over cooled brownies.

Dark chocolate glaze (optional)

 * 1) In a small heavy saucepan or skillet, melt 1 cup semisweet chocolate pieces over low heat.
 * 2) Remove from heat and stir in 1 tsp butter or margarine.
 * 3) In a small bowl, dissolve ½ tsp instant coffee crystals in 1 tbsp hot water.
 * 4) Stir in 3 tbsp dairy sour cream and ¼ tsp maple flavoring.
 * 5) Add sour cream mixture to chocolate, stirring till smooth and shiny.
 * 6) Makes about ¾ cup.

Brownie ice cream pie

 * 1) Prepare brownie batter as directed.
 * 2) Line a 9" pie plate with foil and grease lightly.
 * 3) Turn batter into pie plate.
 * 4) Bake at 325°F for 30 minutes.
 * 5) Remove from oven.
 * 6) 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.
 * 7) Cool, then freeze till firm.
 * 8) Make dark chocolate glaze while crust is freezing; cool glaze to room temperature.
 * 9) Lift shell from plate; remove foil.
 * 10) Fill with ½ gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts.