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Passover Brownies

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Submitted by CE-CE

Flourless Passover brownies made with matzo cake meal instead of flour. Rich, fudgy chocolate squares kosher for Passover with nuts folded in for crunch.

YIELD

1 batch

PREP

15 min

COOK

45 min

READY

1 hrs

Kosher-for-Passover brownies that don’t taste like you’re eating around a restriction. The swap is simple: matzo cake meal replaces regular flour, and the rest is straight brownie tradition. Semi-sweet chocolate and butter melted together, eggs beaten thick with sugar, and chopped nuts folded in for texture.

The matzo meal actually works in brownies’ favor. Its finer grind compared to standard matzo absorbs less moisture than flour, producing a denser, fudgier square that holds its shape without going cakey. The result is exactly what you want in a Passover dessert that doesn’t feel like a compromise.

These are essential for the seder dessert table and travel well to gatherings. Cool fully in the pan before cutting for clean squares, then dust with powdered sugar or top with a chocolate ganache. They keep at room temperature for several days under foil.

Pro Tips

  • Use matzo CAKE meal, not regular matzo meal. The finer texture is essential for proper brownie crumb.
  • Beat the eggs and sugar until thick and pale yellow. This step builds the structure that holds the dense filling.
  • Melt chocolate and butter over hot water (double boiler) as written, not direct heat. Chocolate scorches fast on direct heat.
  • Test for doneness at 30 minutes. A few crumbs on the tester is correct, totally clean means overbaked.

Variations

  • Swap nuts for pecans, almonds, or hazelnuts based on tradition or preference.
  • Add 1 teaspoon of cinnamon or instant coffee powder to the batter for a mocha or spiced version.
  • Drizzle melted dark chocolate over cooled squares for an extra glossy finish.

Ingredients

½ 226.8
POUND G BUTTER
or shortening
2 2
BARS BARS SEMI-SWEET CHOCOLATE
null, null *
1 237
CUP ML NUTS
chopped
4 4
LARGE LARGE EGGS
1 ½ 355
CUPS ML MATZO MEAL *
2 473
CUPS ML SUGAR

Directions

Melt together shortening and chocolate over hot water.

Beat eggs, add sugar gradually and beat until thick.

Add chocolate and shortening and blend well.

Fold in cake meal and nuts.

Pour into a greased 8 inch square pan.

Bake at 350℉ (180℃). for 30 to 45 min. Cool. Cut into squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 1068 58% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 401mg 17%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 12%
Sugars g
Protein 25g
Vitamin A 33% Vitamin C 0%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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