Best Passover Chocolate Brownies Pareve Recipes

Passover Chocolate Brownies - pareve image

Provided by clkl7849

Categories Bar Cookie

Time 50m

Yield 36 brownies

Number Of Ingredients 6

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!

Unbelievable Parve Passover Brownies image

Provided by Abba Gimel

Categories Bar Cookie

Time 50m

Yield 18 serving(s)

Number Of Ingredients 8

4 large eggs
2 cups sugar
1 cup vegetable oil
1/2 teaspoon fine sea salt
3/4 cup non-dairy cocoa
1/2 cup potato starch
1/2 cup matzo cake meal
1/2 cup semi-sweet chocolate chips

Steps:

Passover Brownies with Chocolate-Wine Glaze image

Yield Makes 16

Number Of Ingredients 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

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.

Engel's Passover Brownies image

Provided by Nancy Rosenberg Engel

Yield Makes 16 brownies

Number Of Ingredients 9

2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

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.