Passover Brownie Cake Recipes

PASSOVER (PESACH) BROWNIES

Steps:

• Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
• Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.

THE GOOEIEST EVER PASSOVER BROWNIES

Steps:

• Preheat the oven to 350℉. In a medium-sized saucepan on medium heat, melt the butter. Once melted, add half of the semi-sweet chocolate (4 oz.). Stir until the mixture until combined then remove from heat. Add the sugars to the pot then mix until combined. Add the eggs then mix. Add the cocoa powder, coconut flour and a pinch of salt then mix. Add the remaining semi-sweet chocolate (4 oz.) then mix. Pour the mixture into a parchment-lined 7 x 10 inch baking pan then bake for 25 minutes.

PASSOVER BROWNIES

Steps:

• Preheat oven to 350°F. Reserve 5 oz. of the chocolate; cut remaining 3 oz. chocolate into chunks. Mix sugar and unsweetened cocoa in large bowl until blended. Stir in eggs and oil. Mix in matzo meal, chocolate chunks and pecans. Spread into greased 8-inch square baking pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on wire rack.
• Meanwhile, microwave reserved 5 oz. chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted; set aside. Dissolve coffee in water. Stir in sour cream and vanilla. Add to chocolate mixture; mix well. Spread over cooled brownies. Cut into 16 squares to serve.

DEB'S PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8-inch baking pans.
• Melt unsweetened chocolate and butter in the top of a double boiler over simmering water; stir to mix well. Beat the eggs and egg whites together in a mixing bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir the butter and chocolate mixture, sugar, coffee, and vanilla flavoring into the egg mixture, and beat well to combine.
• Mix together all of the potato starch, all of the matzo cake meal, cocoa powder, and salt in a bowl. Beat the dry ingredients into the chocolate mixture with electric mixer until fluffy and thoroughly combined. Gently fold the chocolate chips into the batter, and divide between the 2 prepared baking dishes.
• Bake in the preheated oven until a toothpick inserted into the center of a pan shows moist crumbs, 25 to 30 minutes.

ENGEL'S PASSOVER BROWNIES

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.

UNBELIEVABLE PARVE PASSOVER BROWNIES

Steps:

• Preheat oven to 350f.
• Spray 11x7 inch brownie pan w/ non stick cooking spray.
• In a bowl of an electric mixer, beat the eggs and sugar until smooth.
• Add the oil and salt, mix.
• Sprinkle in the cocoa powder and mix.
• Add the potato starch and mix.
• Scrape down the sides with a spatula stir in the chocolate chips.
• Pour into prepared pan & bake 35-40 minutes.
• Allow to cool before serving.

PASSOVER BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Lightly grease an 8" x 8" glass pan.
• Mix together in mixing bowl the potato starch and water. Add in the sugar, cocoa and a dash of salt. Once blended, add in the mashed banana, applesauce, matzo meal and raisins.
• Pour batter into prepared pan and bake 25-30 minutes. Cut when cool.

DARK CHOCOLATE PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
• Pour batter into the center of the prepared pan; spread out evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.