Passover Brownies Good Enough For The Whole Year Flourless Recipes

PASSOVER BROWNIES GOOD ENOUGH FOR THE WHOLE YEAR (FLOURLESS)

Passover Brownies Good Enough for the Whole Year (Flourless) image

A Joan Nathan recipe that I am posting for safekeeping. She says, "These brownies, created by Capsuto Frere Restaurant in New York City for their Passover Seder, are moist and delicious all year round." Prep time is an estimate.

Provided by coconutty

Categories Dessert

Time 1h

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 6

Ingredients

3/8 cup unsalted butter or 3/8 cup margarine, softened
3/4 cup sugar
5 eggs, separated
6 ounces bittersweet chocolate
6 ounces finely ground almonds (see note) or 6 ounces almond flour (see note)
1 pinch salt

Steps:

Cream the butter and sugar together. Mix in the egg yolks.
Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.

Nutrition Facts : Calories 109.3, Fat 7.8, SaturatedFat 2.5, Cholesterol 46.4, Sodium 47.2, Carbohydrate 7.9, Fiber 0.8, Sugar 6.7, Protein 2.9

ENGEL'S PASSOVER BROWNIES

Engel's Passover Brownies image

Provided by Nancy Rosenberg Engel

Categories Chocolate Dairy Dessert Bake Passover Vegetarian Kid-Friendly Spring Kosher Gourmet Illinois Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Small Plates

Yield Makes 16 brownies

Number Of Ingredients 9

Ingredients

2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

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.

VERY FUDGY AND LOW FAT BROWNIES FOR PASSOVER

Very Fudgy and Low Fat Brownies for Passover image

For some reason we are always very hungry on Passover, and we go through several batches of these brownies.

Provided by Mirj2338

Categories Bar Cookie

Time 35m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 egg whites, beaten
1 cup sugar
1/4 cup cocoa
1 dash salt
1 banana, mashed,ripe
1/4 cup unsweetened applesauce
1/2 cup matzo meal

Steps:

Preheat oven to 325 degrees F.
Lightly spray with Pam an 8" X 8" glass pan.
Mix first four ingredients together in mixing bowl.
Add the rest.
Bake 25-30 minutes.
Cut when cool.

Nutrition Facts : Calories 100.8, Fat 0.4, SaturatedFat 0.2, Sodium 24, Carbohydrate 24.4, Fiber 1, Sugar 17.9, Protein 1.5

PASSOVER (PESACH) BROWNIES

Passover (Pesach) Brownies image

I experimented for years to come up with a brownie made with matzo ... this is the best!

Provided by Sharone Rosen

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Yield 24

Number Of Ingredients 6

Ingredients

5 eggs
2 ½ cups white sugar
1 ¼ cups vegetable oil
1 ¼ cups matzo cake meal
1 ½ cups unsweetened cocoa powder
1 ¼ cups chopped walnuts

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.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.2 g, Cholesterol 38.8 mg, Fat 17.3 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 15.9 mg, Sugar 21.3 g

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