Tates Bake Shop Passover Brownies Recipes

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TATE'S BAKE SHOP CHOCOLATE CHIP COOKIES



Tate's Bake Shop Chocolate Chip Cookies image

These are the best thin and crispy type of chocolate chip cookies! The recipe hails from Tate's Bake Shop in Southampton, NY. The owner, Kathleen King has a cookbook with a forward by Ina Garten (Barefoot Contessa) and the recipe is in that book, although I found it on-line. I tried these cookies this summer after my friend, Jane, turned me onto them. I had been buying them but now that I can make them, I'm saving a ton (of $) but gaining a ton(of weight)! Click on this link for photos and info. http://www.tatesbakeshoponline.com/store/ Rachael Ray featured Tate's in her Hampton's on $40. a day (she could only afford one raspberry square! - I posted the recipe here recipe #237056 . Enjoy with cold milk! *Reviewer Chef Crazed Tyler is right about the brown sugar and I have changed the amount here to reflect the proper amount! Thank you!

Provided by Oolala

Categories     Dessert

Time 27m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter, 2 sticks
3/4 cup sugar
3/4 cup dark brown sugar, firmly packed
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • Grease or line 2-3 cookie sheets with parchment paper.
  • In a large bowl, stir together flour, baking soda and salt.
  • In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
  • Add eggs to the butter mixture and mix them lightly.
  • Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
  • Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
  • Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
  • Remove from oven and allow to cool on wire racks.

Nutrition Facts : Calories 689.1, Fat 37.1, SaturatedFat 22.5, Cholesterol 107.5, Sodium 679.6, Carbohydrate 89.8, Fiber 3.3, Sugar 61.8, Protein 6.8

THE GOOEIEST EVER PASSOVER BROWNIES



The Gooeiest Ever Passover Brownies image

It's Kosher for Passover and gluten free and perfect for all year round. Let's get chocolatey!

Provided by Jewlish by Jamie

Categories     Desserts

Time 35m

Yield 12

Number Of Ingredients 8

½ cup butter or vegan butter
8 ounces semi-sweet chocolate, chips or chunks
½ cup brown sugar
½ cup white sugar
3 large eggs
¼ cup cocoa powder
¼ cup coconut flour
Pinch of salt

Steps:

  • Preheat the oven to 350℉. In a medium-sized saucepan on medium heat, melt the butter. Once melted, add half of the semi-sweet chocolate (4 oz.). Stir until the mixture until combined then remove from heat. Add the sugars to the pot then mix until combined. Add the eggs then mix. Add the cocoa powder, coconut flour and a pinch of salt then mix. Add the remaining semi-sweet chocolate (4 oz.) then mix. Pour the mixture into a parchment-lined 7 x 10 inch baking pan then bake for 25 minutes.

Nutrition Facts :

PASSOVER BROWNIES



Passover Brownies image

Sure, these flourless brownies are great for Passover-but they're also great any time of year for anyone who loves flourless chocolate cake!

Provided by My Food and Family

Categories     Dairy

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350°F. Reserve 5 oz. of the chocolate; cut remaining 3 oz. chocolate into chunks. Mix sugar and unsweetened cocoa in large bowl until blended. Stir in eggs and oil. Mix in matzo meal, chocolate chunks and pecans. Spread into greased 8-inch square baking pan.
  • Bake 30 to 35 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on wire rack.
  • 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. Add to chocolate mixture; mix well. Spread over cooled brownies. Cut into 16 squares to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

TATE'S BAKE SHOP CLASSIC FUDGE BROWNIES RECIPE - (3.7/5)



Tate's Bake Shop Classic Fudge Brownies Recipe - (3.7/5) image

Provided by carvalhohm

Number Of Ingredients 10

3/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups semi sweet chocolate chips
1 teaspoon vanilla
1/3 cup salted butter
2/3 cup sugar
2 tablespoons water
2 whole eggs
1/2 cup chopped walnuts, optional

Steps:

  • Preheat oven to 325 degrees. Grease 8-inch square pan or line with aluminum foil and grease foil for easy removal and easier cutting. In small bowl, stir together flour, baking soda and salt. In large bowl, combine chocolate and vanilla. In saucepan, combine butter, sugar and water. Bring this mixture to boil. Pour hot mixture over chopped chocolate and stir till combined. Add eggs one at a time, mix well after each addition. Stir in flour mixture. Pour into pan and spread evenly. Bake for 30 minutes or until slightly firm to touch. If you use toothpick inserted into center, there should be moist crumb attached. (If toothpick comes out dry and clean, brownies are overbaked.) Cool. Brownies cut best after they've been refrigerated.

TATE'S BAKE SHOP PASSOVER BROWNIES



Tate's Bake Shop Passover Brownies image

Kathleen King, owner of Tate's Bake Shop, developed this recipe to bring with her to a seder in 2004. They are simple, fudgy and dense. They keep well in the refrigerator. *For lighter brownies, substitute 1/2 cup of applesauce for 1/2 cup of the butter.

Provided by Oolala

Categories     Dessert

Time 40m

Yield 16 squares

Number Of Ingredients 9

1/2 teaspoon espresso powder
1 tablespoon hot water
1 cup white sugar
3/4 cup dark brown sugar or 3/4 cup light brown sugar, firmly packed
1 cup unsalted butter, melted
3 large eggs
3/4 cup Dutch-processed cocoa powder, unsweetened, sifted
1/4 teaspoon salt
1 cup matzo meal, minus 2 tbsp

Steps:

  • Preheat oven to 350 degrees.
  • Prepare 9" square baking pan with nonstick spray (kosher for Passover) and waxed paper on the bottom. The waxed paper allows easy removal of the bownies and they can be cut more evenly.
  • Mix the espresso powder and water and set it aside.
  • In a medium bowl, mix the sugars into the melted butter until they are combined.
  • Add the eggs, coffee mixture, cocoa powder, salt, and matzo meal. (Mix to blend.).
  • Pour the mixture into the prepared pan and smooth the batter evenly.
  • Bake for 30 minutes. DO NOT OVERBAKE. The center should still be a bit soft.
  • Cool the brownies in the pan.
  • Loosen the edges and remove them from the pan and cut into squares.

Nutrition Facts : Calories 239.6, Fat 13.1, SaturatedFat 7.9, Cholesterol 70.2, Sodium 57.9, Carbohydrate 30.6, Fiber 1.5, Sugar 22.6, Protein 2.8

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