Passover Brownie Cupcakes Recipes

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 BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F/160 degrees Celsius.
• Roughly chop the chocolate into pieces
• Put the chocolate in a medium-sized bowl and add the one cup of butter.
• Place the bowl over a saucepan of simmering water, stir until the two ingredients have melted.
• Mix well and transfer to a large bowl; set aside.
• Sift the sugar and matzoh cake meal together, then stir into the chocolate.
• Add the eggs and mix well.
• Cover and let stand at room temperature for 30 minutes.
• The batter will slightly thicken.
• In the meantime, line a muffin pan with paper cupcake or grease with the 2 tbs butter or margarine.
• Spoon 1/4 cup batter into each cup.
• Bake in preheated oven for 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
• Remove from oven and cool in pan for 5 minutes, then remove from pan and let cool completely.

PASSOVER BROWNIE CAKE

Steps:

• In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
• Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
• Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

BROWNIE CUPCAKES

Steps:

• Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
• Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

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.

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.