It’s an age-old question:
How soon after Pesach may one resume baking chametz brownies?
Immediately? Not until after Lag BaOmer? Well into the summer? Rosh Hashanah?
After all, in many households – TRLEOOB* included – brownies are considered to be a Pesach staple. (B”N, I’ll try to post the Shiputzim family’s favorite Pesach brownie recipe in Nissan IY”H.)
Naturally, this means that by the end of Pesach, no one wants to even LOOK at another brownie.
<brief aside> Have you ever met anyone who did NOT insist that their Pesach brownies “taste even BETTER than chametz” [sic]? And yet for some reason, once that last Pesach dish is put away, no one bothers with their flourless dessert recipes anymore… :-) </aside>
My personal take is that Shavuot is an ideal time to bring brownies back into the baking fold.
But if that seems brazenly early for you, why not consider making brownies with a twist? Say, for instance, brownies with ganache?
Admittedly, healthy or dietetic, they aren’t – what with the evil pareve cream and all (see recipe below) - but hey, if it means that your family can start indulging in these classic chocolate treats sooner, one could easily make a case that calories and chemicals are a small price to pay. Don’t you agree?
Based on my friend E.’s brownie recipe and adapted from here.
- 2 cups sugar
- 1 tsp vanilla extract
- 2/3 cup oil
- 4 eggs
- ¾ cup cocoa
- 1½ cups flour
- ½ container pareve cream
- 250 grams semisweet or bittersweet chocolate (we used a combination of the two)
Mix brownie ingredients together by hand and pour into a baking-paper-lined 9x13 pan. Bake at 350 degrees for 35-40 minutes or until done. Let cool in pan.
Melt parve whip and chocolate together in the microwave. Pour the ganache over the brownies in the pan and spread. Refrigerate.
*TRLEOOB=the real life equivalent of our blog