Sharon's Famous Passover Brownies & Brownie I

Ingredients

2 eggs
200 gr sugar
22 gr cocoa powder
1 gr salt
120 ml cooking oil
1/2 matzo cake meal
120 gr semisweet chocolate
100 gr coarsely nuts
2 baking with foil
240 gr semisweet chocolate over low hea remove from heat
5 gr butter
2 gr instant coffee crystals in
16 ml water
45 ml dairy sour cream
1 ml maple flavorin sour cream mixture to chocolate
3/4 note for a regular brownie
95 gr all purpose flour for the matzo cake meal
4 gr vanilla
2 baking
9 pie with foil

Instructions

wooden spoon dipped in cocoa powder, press hot brownies down, then gradually outward and evenly up the sides of pie plate. Cool, then freeze till firm. Make Dark Chocolate Glaze while crust is freezing; cool glaze to room temperature. Lift shell from plate; remove foil. Fill with half gal of slightly softened ice cream or frozen yogurt, adding a middle layer of the glaze and more chopped nuts. (If you'd like a smaller pie, use 1 litre of ice cream in the crust, then top with glaze and chopped nuts.) Sharon Winstein and her friend Louise Levitt created these flour-free brownies for their first temple cooking class. For a twist, make the Brownie Ice Cream Pie.