- Dish type
- Chocolate traybakes
These brownies are easy to make, chocolately and incredibly delicious. Enjoy for afternoon tea or serve warm with a scoop of vanilla ice cream for dessert.
17 people made this
IngredientsMakes: 12 brownies
- 115g butter
- 60g plain chocolate, chopped
- 2 eggs
- 200g caster sugar
- 1 teaspoon vanilla extract
- 3 tablespoons matzo meal
- 70g potato starch
- 1/2 teaspoon salt
- 60g chopped walnuts (optional)
- 85g plain chocolate chips (optional)
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Preheat oven to 180 C / Gas 4. Grease a 20cm square tin.
- Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the plain chocolate. Set aside.
- In a medium bowl, beat the eggs and sugar with an electric mixer for about 5 minutes. Reduce the speed to low and pour in the chocolate and butter, then stir in the vanilla. In a separate bowl, stir together the matzo meal, potato starch and salt. Use a spoon to stir into the chocolate mixture until well blended. Mix in the walnuts or chocolate chips if using. Pour into the prepared tin and spread evenly.
- Bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.
Reviews & ratingsAverage global rating:(14)
Reviews in English (14)
These were wonderful. My family were surprised how "normal" they tasted! People kept sneaking more after the table was cleared.-07 May 2008
This was amazing! That is all that I can say! Congradulations on finding such a good passover recipie! I think that I will use this even after passover!-16 Apr 2006
Caramel Swirled Chocolate Brownies
Combine the sugar and water in a small heavy-bottomed saucepan set over medium heat. Cook, running a pastry brush dipped in water around the edges, until the sugar liquefies and the mixture comes to a boil. Boil gently, without stirring, until the mixture turns a rich, amber color, about five minutes.
Averting your face and stirring constantly with a wooden spoon, stir in the whip topping. As the mixture subsides, stir in the margarine until melted. Remove from the heat. Cool slightly while you prepare the brownies.
For the Brownies
Preheat the oven to 350 degrees Fahrenheit. Lightly grease an eight-inch square baking pan lined with Gefen Easy Baking Parchment Paper, allowing two inches of overhang on two of the sides.
Melt together the semisweet and unsweetened chocolate with the margarine in the top of a double boiler set over hot (not boiling) water. Remove from the heat.
Whisk in the sugar. One at a time, whisk in the eggs. Whisk in the vanilla. Stir in the potato starch and the matzoh cake meal. Transfer the brownie batter to the prepared pan, spreading it evenly.
Drizzle the caramel mixture over the top of the brownies in a random, decorative pattern. Using the tip of a knife or a small skewer, draw the caramel lightly through the brownie mixture, without really mixing the two together.
Bake in the center of the preheated oven until a cake tester or toothpick inserted in the center comes out with moist crumbs still clinging to it, 25 to 30 minutes. Cool completely.
This Recipe Is Gluten Free and Dairy Free
Most of the Passover meals are meat meals. According to strict kosher laws we cannot serve dairy desserts after meat meals. So not only do we have to stay away from chometz during Passover but for most of the festival meals we have to steer clear of dairy as well. That is not a problem for us because these brownies are dairy-free and can be served at any meal. This recipe is also gluten free because it uses potato starch in place of flour.
Matzo Cake Meal Passover Brownies
Last updated on March 26, 2021 By Anna 8 Comments This post may contain affiliate links.
I’m not an expert on Jewish cuisine, but I do have a very good recipe for Passover brownies. They can easily be made parve if you pick a non-dairy chocolate, and they are made with matzo cake meal instead of flour.
Where I live, matzo cake meal is pretty easy to find the month before Passover begins. However, if you can’t find it you can substitute 85 grams of matzo meal for your Passover brownies. Cake meal will give you a smoother texture, though. In fact, I like the texture so much that I plan on making these all-year round. They are really good, and it will be fun telling people about the secret ingredient.
Here’s a picture of what they look like after being chilled and pulled out of the 8 inch square metal pan.
And here’s a brownie! I put the serving size as 12, but your could easily get 16 small-ish or 9 jumbo size or 18 wedges.
Update: I liked these Passover brownies so much I made another non-Passover batch using 85 grams of all-purpose flour. It worked! So not only can you make these as a Passover dessert, you can make them as a good oil-based or non-dairy brownie.
While you are making Passover desserts, try the Small Batch Matzo Crunch. It’s another one we love all year long.
BEST Passover Brownies
Anxious about missing your cakes and desserts over Pesach? Fear not. Once you try this recipe you will never again fear the holiday of no flour! This is a family fav and always made our house the place to be over Passover. Be prepared to make a double batch of this recipe since it’s usually devoured within minutes of leaving the oven!
1/2 cup of vegetable oil
1 1/2 cups of sugar
1/2 cup of potato starch
1/2 cup of cocoa (use Hershey’s coca for the best taste!)
Mix the above ingredients together in a large mixing bowl then bake in a 9吉 pan on 350′ for about 25 minutes or until done.
OPTIONAL TOPPINGS: Melt chocolate chips in the oven on 30 second increments, stirring until smooth and melted. Drizzle over brownies then top with your choice of potato chips, chocolate chips, mini marshmallows, crumbled macaroons, powdered sugar, cocoa powder, or good ol sprinkles.
chocolate fudge brownies for Passover chocolate fudge Passover brownies
I only made the glaze, and it's just lovely! I used salted butter and cabernet sauvignon. It has a beautiful depth with a dry wine.
I am not Jewish but I made these brownies for my boyfriend's dad's birthday and everyone was raving they were so good. I used butter and flour instead of margarine and matzo meal. They were simply amazing.
Fabulous! Made it for 2nd nite of Passover and it was "gone" shortly after it was put out. Put out a second which had not been glazed and it was gone too.
i made just the glaze for some chocolate chip scones. it was exquisite, although i did use the butter instead of the margarine. i also substituted a drier wine - crosspoint pinot noir. i almost drank the glaze out of the pan, it was so good!
I love these brownies. I made them last year for passover and even people who complain about flour-alternatives loved these brownies. I caught the hostess in the kitchen licking the glaze off the plate. She made me swaer i will bring them again next year (tonight) so off to the kitchen i go.
I made these brownies without the glaze, and they were the best brownies I've ever made. They are moist and chewy, yet cakey. If you don't like a strong orange flavor, use less orange zest.
None of the guests at my seder thought these were anything special and I was happy I had two other desserts on hand. I thought the matzo meal taste was very distinctive and I really wish I would thought to leave the orange zest out. Too tangy with the chocolate. The wine glaze wasn't bad. I might try that again next year, but will go back the Engel's passover brownies. A truly fabulous recipe. and not just for passover.
I LIKE THE RECIPE,BUT I DONT THINK I MADE THE RECIPE RIGHT.THEN I TRYED IT AIGNE, AND IT WAS A SEXSES.NOW I MAKE YOUR COOKIE EVER NIGHT FOR DESERT. THE END
Yum! First time I bake a passover treat that doesn't come in a Manischewitz box. and I'm greeted with delicious results, even without the glaze. You can't tell that these were made with matzo cake meal! A new favorite on my passover menu.
These were great!! They didn't taste like they were made with matzah meal at all. Just beware that the frosting never really hardens.
Ingredients US Metric
- 3/4 cup matzo flour or matzo meal*
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or seeds from 1/4 vanilla bean
- 5 ounces bittersweet chocolate
- 5 tablespoons (2 1/2 oz) unsalted butter, plus more for the pan
- 2 large eggs
- 1/4 cup brandy or chocolate liqueur
- 1/4 to 1/2 cup roughly chopped walnuts
- 1/4 to 1/2 cup semisweet or bittersweet chocolate chips or chopped chocolate (optional)
Preheat the oven to 350°F (170°C). Butter an 8- or 9-inch square baking pan.
In a large bowl, mix together the matzo flour or meal, sugar, and vanilla.
Melt the bittersweet chocolate and butter in a medium-ish to large-ish saucepan over low heat, stirring occasionally, until smooth. (Or you can opt to toss them in a glass microwave-safe bowl and nuke them until the chocolate just starts to lose its shape, checking every 30 seconds or so. As soon as you stir the chocolate, it will melt completely. Stir until smooth.)
Stir the flour mixture into the chocolate mixture. Add the eggs, brandy, walnuts, and chocolate chips or chopped chocolate, if using, and stir just until incorporated.
Scrape the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out dry, about 45 minutes. You should probably start checking the brownies for doneness at 30 minutes.
Let the pan of chocolatey goodness rest at room temperature for a few minutes or, if you prefer a moister brownie that’s slightly less crumbly, if you can stand the wait, let them linger on the counter overnight before cutting into squares. Serve warm or at room temperature. Originally published March 26, 2012.
Recipe Testers' Reviews
This will definitely be my go-to Passover brownies recipe. If you're not familiar with Passover baked goods, you may be surprised at the unusual taste of these Passover brownies, which are made with matzo flour instead of regular flour. Most Passover cakes, brownies, cookies, etc. have a different taste and texture due to the matzo flour. If you're familiar with Passover baking, you'll quickly recognize these as the best Passover brownies ever. They're wonderful, chewy, chocolatey, and easily the best Passover brownies I've had.
It's an easy one-bowl recipe, no mixer needed, and absolutely delicious. If you're making matzo flour from whole matzos, do it in a blender rather than a food processor. A food processor doesn't seem to get the matzo ground fine enough. After trying it in my food processor, I gave up and processed the large crumbs in my spice grinder, and it came out perfectly as very fine flour. I didn't have any brandy so I substituted Passover chocolate liqueur, which gave the brownies an amazing taste. I used all semisweet chocolate since that was what I had in my pantry and it was too stormy outside to warrant a trip to the store.
I used an 8-inch round pan—again, it was what I had on hand. One thing to watch out for—after 25 minutes, I tested the brownies with a toothpick, which came out sticky, so back in the oven for another 4 minutes they went. I tested them again in a few minutes with the same results. After 40 minutes in the oven, I tried poking them in a few different places and discovered that the places where the tester came out sticky was where I had stuck it into the chopped chocolate. In spite of this, the brownies didn't seem overdone. Another thing—when I cut the brownies, the top crust sort of crumbled, but for some reason this isn't unusual with Passover brownies.
Elsa M. Jacobson
I’m not at all certain whether all the ingredients I used for this Passover brownies recipe would pass muster for keeping kosher for the holiday. I used the full 1/2 cup walnuts, because I am far from a person who hates nuts in brownies. (I actually don’t think brownies are worth eating if they don’t have nuts!) I used approximately 1/3 cup mini semisweet chips. Because I wanted to serve these to someone who is alcohol-free, I used apple juice in place of the brandy.
I baked the brownies in an 8-inch Pyrex pan and didn't adjust the temperature downward to compensate for the glass dish as is sometimes recommended. I melted the chocolate with the butter on the stove, as I’m not a big fan of microwaves. I baked these for a full 50 minutes. I let them cool for 15 minutes before cutting. They were nicely moist, not at all cakey, a little bit grainy, but with great taste. They were substantially fudgier than cake. One of my tasters commented that if I had served these with ice cream, and not mentioned the matzo meal replacement for flour, she would not have noticed anything different about them. They were definitely rich and chocolaty, but not so much so as to be cloying or overwhelming.
The serving range of 8 to 12 is accurate, though I confess that 8 is more accurate than 12. I had an extra brownie later in the evening, to see what would happen to the texture as it cooled, and it did become a little less crumbly but without losing any of the fudgy rich deliciousness.
Although I don’t always have matzo meal on hand, if I did, and I was to have a need for brownies, this recipe could be used on a year-round basis, they were that good. As for the ingredients, I happened to have Swedish vanilla sugar on hand, the perfect ingredient for this half-Swedish, half-Jewish baker to use in Passover brownies, so I used 1 tablespoon in place of the 1 teaspoon vanilla extract. There was very little cleanup.
Set the oven at 325 degrees. Line an 8-inch square baking pan with foil. Lightly grease the foil.
In a large bowl, whisk together the eggs and sugar. Whisk in the cocoa powder and salt. Then whisk in the oil until thoroughly combined.
Use a rubber spatula to mix in the cake meal, chips, and nuts. Spread the batter in the prepared pan.
Bake the brownies for 25 minutes or until a toothpick inserted into the center comes out moist the edges will be slightly drier. Don't overbake.
Cool the brownies in the pan for 10 minutes. Use the foil to lift them out of the pan and set brownies on a cake rack to cool completely. Cut into squares, discarding the foil.
CHOCOLATE BROWNIES: 4 Recipes for Passover
Passover isn't going to be the same this year, as we're all Sheltering-in-Place. This is a good time to reflect about our lives and history, adversary and plagues, family and community. Many synagogues and organizations are hosting 'virtual' seders, and your family can always set up a Zoom Seder. But, the reality is we won't all be together. This changes preparation for the seder, and the actual ingredients for some of your favorite Passover foods may not be available.
Nevertheless, I will be posting chocolate Passover recipes over the next week. Passover begins Wednesday night, April 8, and if you observe the Passover holiday (8 days) you won't be eating any leavened food products. So in terms of chocolate baking you need to tweak some things, starting with not using flour. This doesn't mean you can't have Chocolate Cake, Brownies, or Cookies.. just an adjustment. And, if you're gluten-free, you'll love the first recipe. Baking without flour shouldn't be a problem, and these recipes are great any time, not just for Passover.
So for Passover week, here are 4 different recipes for Passover Brownies. Think of them as Flourless Brownies! You love Flourless Chocolate Cake, right? Try all the recipes and let me know which you like best. Do you have your own favorite recipe for Passover Brownies? Be sure and share by linking below.
These first two recipes I adapted from recipes I found on Chowhound in 2008.
Passover Chocolate Brownies #1
8 Tbsp unsalted butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8 ounces finely chopped or ground almonds (or almond flour)
Pinch of salt
Cream butter and sugar together. Mix in egg yolks.
Melt chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.
Passover Chocolate Brownies #2
1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts
Mix oil and sugar.
Add eggs and mix again.
Sift matzo cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8x8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.
This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's delicious. Nothing quite like chocolate and Manischewitz!
Passover Chocolate Brownies #3
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine (if keeping brownies pareve) or butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 tsp finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped
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 (or butter) in metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high 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 tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.
Passover Chocolate Brownies #4
2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup unsalted butter or margarine
1 cup sugar
1 tsp vanilla
1/2 cup matzoh cake meal
2 Tbsp unsweetened DARK cocoa powder
2 Tbsp potato starch
1/2 cup chopped walnuts or pecans
Preheat oven to 350. Grease 8-inch square baking dish.
Melt chocolate and butter in double boiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In mixing bowl, stir together cake meal, cocoa powder, and potato starch.
Combine eggs, granulated sugar, and vanilla in large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in chocolate mixture until smooth, then add cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until entire surface has puffed slightly. Brownies will still be moist in center.
Remove from oven and cool before cutting into squares.
I especially love Passover Brownies #4--very, very fudgy. Of course, I use very good chocolate! It really makes a difference.
Preheat the oven to 350 F. Lightly oil a 9x13x2-inch baking pan.
In a large mixing bowl, whisk together the sugar, flour, cocoa powder, and salt. Add the oil, eggs, and vanilla and mix just until smooth (the batter will be thick). Pour the batter into the prepared baking pan. Use a spatula to smooth the top and spread the batter to the edges of the pan. Sprinkle evenly with the chocolate chips or chopped chocolate.
Bake in the preheated oven for 25 to 30 minutes, or until the brownies are set and a tester inserted in the center comes out clean. Transfer the pan to a wire rack to cool before slicing the brownies with a sharp knife. Serve warm or at room temperature.