Passover Brownies

• 1 pkg. (8 oz.) semi-sweet baking chocolate, divided
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 2 eggs, lightly beaten
• 1/2 cup oil
• 1/2 cup matzo meal
• 1/2 cup chopped PLANTERS Pecans
• 1 tsp. margarine
• 1/2 tsp. MAXWELL HOUSE Instant Coffee
• 1 Tbsp. hot water
• 3 Tbsp. BREAKSTONE'S Sour Cream
• 1/2 tsp. imitation vanilla

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

semisweet baking chocolate, sugar, cocoa, eggs, oil, matzo meal, pecans, margarine, coffee, water, imitation vanilla

Taken from www.kraftrecipes.com/recipes/passover-brownies-53244.aspx (may not work)