Passover Brownies

Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department

 

190 ml (3/4 cup)

Unsalted Butter, softened

190 ml (3/4 cup)

Sugar

190 g (6 oz)

Bittersweet Chocolate, melted

5

Eggs, separated

190 g (6 oz)

Almonds, finely ground

Pinch of Salt

 

Cream together butter and sugar.  Add egg yolks and combine. Stir in chocolate and salt. Stir in almonds. Fold in egg whites. Bake in 350°F oven for 40 minutes, then remove immediately to refrigerator.

 

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