Passover Brownies

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.