Total Time

　　Active time: 35 min Start to finish: 1 3/4 hr

　　

Ingredients

Makes 16

　　

For brownies

6 oz bittersweet or semisweet chocolate, chopped

　　1 stick (1/2 cup) unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces

　　3 large eggs

　　1 cup sugar

　　1/8 teaspoon salt

　　2 teaspoons finely grated fresh orange zest

　　3/4 cup matzo cake meal

　　3/4 cup walnuts, coarsely chopped (3 oz)

　　

For glaze

3 tablespoons sugar

　　2 tablespoons unsweetened cocoa powder (not Dutch process)

　　1/3 cup sweet red kosher wine such as Concord

　　2 oz bittersweet or semisweet chocolate, chopped

　　3/4 stick (6 tablespoons) unsalted margarine or (if not keeping glaze pareve) butter, cut into pieces

　　16 walnut halves

　　

Make brownies:

Step 1

Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.

　　

Step 2

Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.

　　

Step 3

Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.

　　

Step 4

Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.

　　

Make glaze:

Step 5

Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.

　　

Step 6

Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.

　　Cooks' note:

　　·Brownies keep in an airtight container 1 day.