Passover Brownies

Ingredients

• 3 Tbsp breakstone's cream sour
• 2  eggs lightly beaten
• 0.5 tsp imitation vanilla 
• 0.5 tsp maxwell house coffee instant
• 1 tsp butter 
• 0.5 cup matzo meal 
• 0.5 cup oil 
• 0.5 cup planters pecans chopped
• 8 oz semi-sweet baking chocolate divided
• 1 cup sugar 
• 0.3 cup cocoa powder unsweetened
• 1 Tbsp water hot

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan
• toothpicks
• microwave

Directions

1. Preheat oven to 350F. Reserve 5 oz. of the chocolate; cut remaining 3 oz. chocolate into chunks.
2. Mix sugar and unsweetened cocoa in large bowl until blended. Stir in eggs and oil.
3. Mix in matzo meal, chocolate chunks and pecans.
4. Spread into greased 8-inch square baking pan.
5. Bake 30 to 35 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on wire rack.
6. Meanwhile, microwave reserved 5 oz. chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted; set aside. Dissolve coffee in water. Stir in sour cream and vanilla.
7. Add to chocolate mixture; mix well.
8. Spread over cooled brownies.
9. Cut into 16 squares to serve.