These brownies fall squarely into the fudgy camp, and not the cake like camp. If you’re partial to cakey brownies, feel free to increase the potato starch by 2 Tbsp and the matzah cake meal by 1 tbsp. You can also add ½ cup of chopped toasted walnuts to the batter is you desire. The brownies are also divine served with a scoop of strawberry or raspberry gelato.
- Caramel Swirl:
- granulated sugar - 1/4 cup
- water - 2 tbsp
- oil based liquid whip topping - 2 tbsp
- margarine - 1 tbsp
- semisweet chocolate - 4 oz, coarsely chopped
- unsweetened chocolate - 2 oz, coarsely chopped
- margarine - 1/3 cup
- granulated sugar - 1 cup
- eggs - 2
- vanilla - 1 tsp
- potato starch - 6 tbsp
- matzah cake meal - 3 tbsp
- salt - pinch
Caramel Swirl: Combine the sugar and water in a heavy bottomed small saucepan set over medium heat. Cook, running a pastry brush dipped in water around the edges, until the sugar liquefies nad the mixture comes to a boil. Boil gently, without stirring, until the mixture turns a rich, amber colour, about 5 minutes.
Averting your face and stirring constantly with a wooden spoon, stir in the whip topping. As the mixture subsides, stir in the margarine until melted. Remove from the heat. Cool slightly while you prepare the brownie.
Preheat the oven to 350°F. Lightly grease an 8-inch square baking pan with parchment paper, allowing two-inches of overhang on two of the sides.
Melt together the semisweet and unsweetened chocolate with the margarine in the top of a double boiler set over hot, not boiling, water. Remove from the heat. Whisk in the sugar. One at a time, whisk in the eggs. Whisk in the vanilla. Stir in the potato starch and the matzah cake meal. Transfer the brownie batter to the prepared pan, spreading it evenly.
Drizzle the caramel mixture over the top of the brownies in a decorative random pattern. Using the tip of a knife or a small skewer, draw the caramel lightly through the brownie mixture, without really mixing the two together.
Bake in the center of the preheated oven until a cake tester or toothpick inserted in the centre comes out with moist crumbs still clinging to it, 25 to 30 minutes. Cool completely.