I created these moist, chocolate-y brownies for my stepdaughter several years ago. I was new to Kosher for Passover cooking when I first met her and had a lot of fun playing with matzo meal and matzo cake flour to come up with scratch treats that were easy to make and tastier than the box mixes that crowd grocery store shelves during Passover.
The finishing sprinkle of coarse sea salt is a new addition, added by a friend who was taste-testing this batch for me. It's both pretty and delicious, adding texture and depth of flavor to already fudgy brownies. An evolving tradition...I love it.
Recipe for Fudgy Passover Brownies with Sea Salt at TC Taste/Minnesota Monthly Magazine.
We're hosting a dinner party tonight - Debbie & Stu The Wine Genius Williams and Ana Scofield & Rudy Maxa - so I'm hopping to it. Here's the menu:
Radishes with butter (Hope Creamery, of course)
Dates wrapped in bacon
Roasted new potatoes with aioli
Roasted chickens (on the grill, using two genius Weber Poultry Roasters)
Wild mushroom sauce
Bread salad of chard, onions, pine nuts, and currants
I'll fill in wine details after I figure them out, but I think we'll open with champagne and a white burgundy; pinot noir or French burgundy(s) with dinner; sauterne with cheese/dessert. Stay tuned...