I Can't Believe These Are Passover Brownies Makes about 20 brownies 2 cups granulated or packed brown sugar 1 cup (2 sticks) unsalted butter or kosher-for-Passover margarine, melted and cooled 3 eggs 1 tablespoon brewed coffee 3/4 cup sifted unsweetened cocoa powder 1/4 teaspoon salt 1 scant cup matzo cake meal 1/2 cup finely chopped toasted walnuts (optional) 2/3 cup water or brewed coffee 7 ounces semisweet chocolate, coarsely chopped, or kosher-for-Passover semisweet chocolate (can be chocolate chips) 2 tablespoons unsalted butter or kosher-for-Passover margarine, room temperature Finely chopped nuts (optional) Whole strawberries Preheat oven to 350 degrees. Lightly grease a 10-by-7-inch rectangular baking pan, 9-inch square pan, or 8- or 9-inch springform pan. In a large mixing bowl, mix sugar into melted butter or margarine, then add eggs, coffee, cocoa, salt, cake meal and, if using, toasted walnuts. Spoon batter into prepared pan and bake in preheated oven about 25 minutes. Do not overbake. Brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in pan. Prepare frosting. In a small saucepan, heat water or coffee. As it comes to a boil, reduce heat and stir in chopped chocolate. Remove pan from stove and stir until chocolate is thoroughly melted. Cool in refrigerator about 30 minutes. Whisk in softened butter or margarine and spread frosting on top of cooled brownies. Decorate as desired. Cut into squares (if baked in a square pan) or wedges (if baked in a springform pan). To garnish, place strawberries, one on each brownie square, with narrow ends pointing upward. Or, place strawberries in a concentric circle over top, or in another arrangement.
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