Best Passover Brownies Recipes

PASSOVER (PESACH) BROWNIES

Steps:

• Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
• Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.

ENGEL'S PASSOVER BROWNIES

Steps:

• Preheat oven to 325°F. and butter an 8-inch square baking pan.
• Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
• In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
• Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.

DARK CHOCOLATE PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
• Pour batter into the center of the prepared pan; spread out evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.

UNBELIEVABLE PARVE PASSOVER BROWNIES

Steps:

• Preheat oven to 350f.
• Spray 11x7 inch brownie pan w/ non stick cooking spray.
• In a bowl of an electric mixer, beat the eggs and sugar until smooth.
• Add the oil and salt, mix.
• Sprinkle in the cocoa powder and mix.
• Add the potato starch and mix.
• Scrape down the sides with a spatula stir in the chocolate chips.
• Pour into prepared pan & bake 35-40 minutes.
• Allow to cool before serving.

PASSOVER BROWNIES WITH CHOCOLATE-WINE GLAZE

Steps:

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

PASSOVER BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Lightly grease an 8" x 8" glass pan.
• Mix together in mixing bowl the potato starch and water. Add in the sugar, cocoa and a dash of salt. Once blended, add in the mashed banana, applesauce, matzo meal and raisins.
• Pour batter into prepared pan and bake 25-30 minutes. Cut when cool.

PASSOVER FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Mix sugar, matzo meal, oil, eggs, cocoa powder, chocolate chips, walnuts, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out mostly clean, 35 to 40 minutes.

PASSOVER CHOCOLATE BROWNIES - PAREVE

Steps:

• Dump all ingredients in mixer bowl and mix well.
• Pour into two foil pans (7" x 13" is what I've used) that have been sprayed with oil.
• Bake at 350 degrees F for 45 minutes.
• Cool in pan, invert when completely cooled and slice from the bottom of the brownies for best results.
• Have a kosher and happy Pesach!
• Enjoy!

VERY FUDGY AND LOW FAT BROWNIES FOR PASSOVER

Steps:

• Preheat oven to 325 degrees F.
• Lightly spray with Pam an 8" X 8" glass pan.
• Mix first four ingredients together in mixing bowl.
• Add the rest.
• Bake 25-30 minutes.
• Cut when cool.

DEB'S PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8-inch baking pans.
• Melt unsweetened chocolate and butter in the top of a double boiler over simmering water; stir to mix well. Beat the eggs and egg whites together in a mixing bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir the butter and chocolate mixture, sugar, coffee, and vanilla flavoring into the egg mixture, and beat well to combine.
• Mix together all of the potato starch, all of the matzo cake meal, cocoa powder, and salt in a bowl. Beat the dry ingredients into the chocolate mixture with electric mixer until fluffy and thoroughly combined. Gently fold the chocolate chips into the batter, and divide between the 2 prepared baking dishes.
• Bake in the preheated oven until a toothpick inserted into the center of a pan shows moist crumbs, 25 to 30 minutes.

FUDGY PASSOVER BROWNIES - GLUTEN FREE

Steps:

• Preheat oven to 350.
• OIl 8 x 12 inch pan.
• Beat together eggs and sugar until smooth.
• Mix in oil and melted chocolate chips until well blended.
• Then add salt, potato starch and ground almonds and stir until just blended.
• Pour into pan and bake 35 - 40 minute Center should be firm, but still moist.

PASSOVER CHOCOLATE CHIP BROWNIES

Steps:

• Heat Oven to 350 degrees. Grease a 13x9x2 baking pan. Beat margarine in large bowl at medium speed until creamy. Gradually beat in sugar. add eggs, one at a time. Beating well after each addition. STir together cake meal, cocoa, potato starch, and salt. Add alternately with water and vanilla, beating until smooth.(Add chocolate chips and stir) Spread in prepared pan. Bake 30-35 minutes or until wooden pick comes out clean. cool completely then cut into squares.

EXCEPTIONAL PASSOVER BROWNIES

Steps:

• Preheat oven to 350°F Prepare an 8-inch square pan by spraying it with a non-stick spray or by coating it with butter or margarine.
• Melt the chocolate in the microwave, a double boiler, or in a glass bowl set over a pan filled with simmering water. Put aside.
• In a bowl using a wooden spoon or with a stand or hand-held electric mixer, cream the margarine or butter and sugar together. Add the eggs, one at a time, and beat well until completely combined. Add the melted chocolate, scraping the bowl with a spatula to get all the chocolate added.
• In another bowl, the stir cake meal, cocoa and salt together. Stir in these dry ingredients and then add the nuts. Mix until all ingredients are thoroughly combined.
• Transfer to the prepared baking pan. Bake for approximately 35 to 40 minutes.

TATE'S BAKE SHOP PASSOVER BROWNIES

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.

PASSOVER BROWNIES GOOD ENOUGH FOR THE WHOLE YEAR (FLOURLESS)

Steps:

• Cream the butter and sugar together. Mix in the egg yolks.
• Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
• Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
• NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.

PASSOVER BROWNIES

Steps:

• Beat eggs and add sugar gradually. Add melted butter and beat well. Sift dry ingredients and add to mixture. Stir in nuts or choc chips. Pour into 9x13 greased pan. Bake at 375 for 20-25 minutes. Enjoy!!

PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a medium-size mixing bowl, blend eggs, sugar, and butter. Mix in matzo meal, cocoa powder and walnuts (if desired). Transfer batter to prepared baking pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• In a small mixing bowl, blend chocolate, butter or margarine and water. Spread over cooled brownies.

PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Grease an 8x8 pan.
• Use a mixer to combine all ingredients in order.
• Bake for 25-30 minutes.
• Slice while cool.

PASSOVER BROWNIES

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.