Pesach Brownies

These Passover-friendly brownies swap out flour for matzo meal, giving you a dense, fudgy treat that’s fully kosher for Pesach without sacrificing an ounce of chocolate intensity.

The secret here is melting margarine with cocoa powder first, then letting the mixture cool before combining with beaten eggs and sugar. That step builds a smooth, glossy base that bakes into a rich crumb rather than a cakey one. Vanilla sugar adds a fragrant sweetness you won’t get from plain extract.

Don’t expect these to behave like regular brownies in the oven. Matzo meal absorbs moisture differently than wheat flour, so the batter will look thinner than you’re used to. That’s normal. Pull them when a toothpick comes out with moist crumbs, not clean, and let them cool completely in the pan before cutting.

Kitchen Tips

• Beat the eggs until they’re truly light and fluffy. That aeration is doing the structural work that gluten normally handles.
• Greasing the pan well is a must since matzo meal batters tend to stick more than flour-based ones.
• Store in an airtight container at room temperature for up to 4 days. They actually get fudgier on day two.

Variations

• Stir in chopped walnuts or pecans for crunch.
• Fold in a handful of chocolate chips before baking for melty pockets of extra chocolate.
• Dust the tops with powdered sugar for a simple, elegant finish.