Passover brownies often struggle to deliver on taste and texture, leaving much to be desired. However, this recipe breaks that mold, promising an unforgettable experience. Crafted with the essential matzo meal, rich bittersweet chocolate, generous amounts of sugar and butter, fresh eggs, a splash of aromatic brandy, and crunchy nuts, these brownies redefine what a Passover dessert can be. They boast a delightfully slightly crumbly exterior that gives way to an intensely fudgy, moist, and utterly satisfying interior.
Forget the dry, bland, and often disappointing Passover baked goods of the past. This exceptional recipe yields brownies that are precisely what a chocolate lover craves: moist, rich, and deeply satisfying. They feature a delicate crumb at the edges that beautifully contrasts with a gloriously fudgy center. The secret lies in using matzo meal instead of traditional all-purpose flour, making them perfectly kosher for Passover (or an excellent option when you’re simply out of wheat flour!). Despite being flourless, you would never guess it from their decadent taste and luxurious texture. While they offer a distinct flavor and mouthfeel compared to classic flour-based brownies, they are undeniably rich and exquisitely chocolatey from the first bite to the last. Prepare to be pleasantly surprised by this unique take on a beloved dessert.
–Renee Schettler & David Leite
Passover Brownie FAQs: Essential Insights for Your Baking Journey
Embarking on Passover baking, especially with a recipe as unique as these brownies, might bring up a few questions. Below, we’ve compiled answers to some of the most common queries regarding matzo meal and choosing the right chocolate liqueur, ensuring your baking experience is smooth and successful.
What Is Matzo Flour or Matzo Meal and Where Can I Find It?
Matzo flour and matzo meal are products derived from finely ground matzo, an unleavened bread traditionally eaten during the Jewish holiday of Passover. Matzo meal is typically a bit coarser, resembling fine breadcrumbs, while matzo flour is even more finely ground, closer to a powder. Both are essential ingredients in many Passover recipes as they comply with the dietary laws of the holiday, specifically the avoidance of leavened grains.
During the Passover season, you can usually find matzo meal and matzo flour readily available in most major grocery stores. Look for them in the kosher food aisle, often alongside boxes of whole matzo. If matzo flour is unavailable, you can easily make your own from matzo meal by processing it in a blender or a spice grinder until it reaches a very fine, powdery consistency. Similarly, to make your own matzo meal, simply blend store-bought or homemade matzos in a blender until they are ground to your desired texture. This versatility makes matzo meal a valuable ingredient even outside of Passover, particularly for those seeking flourless baking alternatives.
What Are the Best Chocolate Liqueurs for Baking and Beyond?
Incorporating chocolate liqueur into your brownies can elevate their flavor profile, adding depth and a subtle hint of sophistication. When it comes to baking, and even for a delightful sip over ice, certain chocolate liqueurs stand out. Our top recommendations include Dorda Double Chocolate, Godiva Dark, and Patrón XO Cafe Dark Cocoa. Each offers a unique character that can influence the final taste of your brownies in wonderful ways.
Dorda Double Chocolate, for instance, is celebrated for its exceptionally pure chocolate flavor, achieved by blending rich dark chocolate with milk and vodka. This provides an intense chocolate note without overwhelming other ingredients. Godiva Dark, on the other hand, can introduce intriguing secondary notes of black cherry, candied orange peel, and coffee alongside its dark chocolate base—a complex combination that could add an exciting dimension to your brownies. And for the adventurous palate, Patrón XO Cafe Dark Cocoa offers a unique fusion of coffee, cacao, and tequila, creating a bold and distinct flavor that could make your brownies truly memorable. Don’t forget that brandy, as suggested in the recipe, remains a superb choice, imparting a fruity and subtly sweet warmth that complements chocolate beautifully. While these liqueurs each bring their own unique profile, all are sure to contribute to an exquisitely tasty batch of brownies. For those who prefer to avoid alcohol, high-quality coffee or a rich, non-alcoholic vanilla extract can serve as excellent substitutes, adding depth without the spirits.
Decadent Passover Brownies: A Flourless Fudgy Delight
These Passover brownies are a revelation, defying expectations for flourless desserts. With matzo meal, bittersweet chocolate, butter, eggs, brandy, and nuts, they are intensely fudgy and moist inside, with a perfectly crumbly edge. They consistently receive rave reviews, proving that Passover baking can be exceptionally delicious.
Recipe by David Leite
Ingredients
Crafting perfect Passover brownies begins with selecting quality ingredients. Ensure your chocolate is of a high standard, as it forms the backbone of these rich treats. Fresh eggs and good quality butter will also contribute significantly to the texture and flavor.
- 3/4 cup matzo flour or matzo meal*
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or seeds from 1/4 vanilla bean
- 5 ounces bittersweet chocolate
- 5 tablespoons (2 1/2 oz) unsalted butter, plus more for the pan
- 2 large eggs
- 1/4 cup brandy or chocolate liqueur
- 1/4 to 1/2 cup roughly chopped walnuts
- 1/4 to 1/2 cup semisweet or bittersweet chocolate chips or chopped chocolate, (optional)
Instructions
Follow these simple steps to create perfectly fudgy and flavorful Passover brownies. Precision and care, especially with melting chocolate and baking times, will ensure the best results.
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Prepare Your Oven and Pan: Preheat your oven to 350°F (170°C). Generously butter an 8-inch or 9-inch square baking pan. Ensuring the pan is well-buttered helps prevent sticking and makes for easier removal of the brownies once cooled.
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Combine Dry Ingredients: In a large mixing bowl, combine the matzo flour or matzo meal, granulated sugar, and vanilla extract (or the scraped seeds from the vanilla bean). Whisk these ingredients together until they are well integrated, ensuring an even distribution of flavor.
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Melt Chocolate and Butter: Gently melt the bittersweet chocolate and unsalted butter. You can do this in a medium-sized saucepan over low heat, stirring frequently until the mixture is smooth and glossy. Alternatively, place them in a microwave-safe glass bowl and heat in 30-second intervals, stirring after each, until the chocolate just begins to lose its shape. Remove from the microwave and stir until completely smooth. Be vigilant: avoid high heat or prolonged cooking to prevent scorching the chocolate, which can impart an unpleasant, burnt taste.
☞ TESTER TIP: Scorched chocolate has a very distinct, bitter taste that will ruin your brownies. Low and slow is the key here for a silky smooth, delicious chocolate base.
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Combine Wet and Dry: Pour the melted chocolate mixture into the bowl with the matzo flour mixture. Add the eggs, brandy (or chocolate liqueur), roughly chopped walnuts, and the optional chocolate chips or chopped chocolate. Stir gently, just until all ingredients are fully incorporated. Overmixing can lead to a tougher brownie texture, so stop as soon as everything is combined.
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Bake to Perfection: Scrape the brownie batter evenly into your prepared baking pan. Bake in the preheated oven for approximately 45 minutes, or until a toothpick inserted into the center comes out dry or with moist crumbs attached (not wet batter). Begin checking for doneness around the 30-minute mark, as oven temperatures can vary.
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Cool and Serve: Allow the pan of delicious brownies to cool at room temperature for at least a few minutes. For an even moister, less crumbly brownie that’s easier to cut cleanly, patience is a virtue: let them linger on the counter overnight before slicing into squares. This allows the flavors to meld and the texture to set beautifully. Serve warm for a gooey treat, or at room temperature for a firmer, yet still fudgy, experience.
Adapted From
Cook in Israel
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Nutrition
Calories: 393 kcal
Carbohydrates: 48 g
Protein: 5 g
Fat: 19 g
Saturated Fat: 10 g
Monounsaturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 22 mg
Fiber: 2 g
Sugar: 34 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Recipe Testers’ Reviews: Real Feedback for Our Passover Brownies
Our dedicated team of recipe testers meticulously evaluate each recipe, and these Passover brownies were no exception. Read on to discover their honest opinions, helpful tips, and delightful experiences baking these unique treats. Their insights offer valuable perspectives that can aid your own baking adventure.
Sue Epstein
This will definitely be my go-to Passover brownies recipe from now on. If you’re new to Passover baked goods, you might initially find the unique taste of these brownies, made with matzo flour instead of regular flour, a bit surprising. Most Passover cakes, brownies, and cookies typically have a distinct taste and texture due to the matzo flour. However, if you are familiar with Passover baking, you’ll quickly recognize these as the best Passover brownies you’ve ever tasted. They are wonderfully chewy, intensely chocolatey, and, without a doubt, the finest Passover brownies I’ve experienced.
This recipe is incredibly easy, requiring only one bowl and no mixer, yet it produces an absolutely delicious result. A key tip for success: if you’re making matzo flour from whole matzos, use a blender rather than a food processor. I found that a food processor doesn’t grind the matzo fine enough; after an initial attempt, I switched to my spice grinder for the larger crumbs, and it yielded perfectly fine matzo flour. I didn’t have any brandy on hand, so I substituted Passover chocolate liqueur, which imparted an amazing flavor to the brownies. For the chocolate, I used all semisweet since that’s what was in my pantry, and it was too stormy to justify a trip to the store.
I also used an 8-inch round pan, as it was what I had readily available. One crucial point to watch out for: after 25 minutes, my toothpick test came out sticky. They went back into the oven for another 4 minutes, and I retested with similar results a few minutes later. After 40 minutes, I tried poking in different spots and realized the “sticky” spots were where the toothpick hit a piece of chopped chocolate. Despite this, the brownies didn’t seem overdone, maintaining their perfect fudgy texture. Another observation: when I cut the brownies, the top crust tended to crumble slightly, but this is quite common with Passover brownies and doesn’t detract from their overall deliciousness.
Elsa M. Jacobson
I’m not entirely certain if all the ingredients I used for these Passover brownies would meet strict kosher requirements for the holiday, but the results were undeniably delicious! I embraced the full 1/2 cup of walnuts, as I am firmly in the camp that brownies are incomplete without nuts. Additionally, I added approximately 1/3 cup of mini semisweet chocolate chips for an extra burst of chocolatey goodness. As I planned to serve these to someone who avoids alcohol, I thoughtfully substituted apple juice for the brandy, which worked beautifully to maintain moisture and add a subtle sweetness.
I baked the brownies in an 8-inch Pyrex pan, keeping the temperature consistent and not adjusting it downward for the glass dish, as is sometimes recommended. I opted to melt the chocolate with the butter on the stovetop, preferring this method over the microwave. These brownies baked for a full 50 minutes, and I allowed them to cool for a good 15 minutes before cutting. The outcome was fantastic: they were wonderfully moist, far from cakey, with just a slight grainy texture (characteristic of matzo meal) but an outstanding overall flavor. They were substantially fudgier than many cake-like brownies, hitting all the right notes for a rich dessert. One of my tasters commented that if I hadn’t mentioned the matzo meal replacing flour, she wouldn’t have noticed any difference, especially if served with ice cream. They were definitely rich and chocolatey, yet perfectly balanced without being cloying or overwhelming.
The suggested serving range of 8 to 12 is accurate, though I must confess that 8 seems a more realistic portion size given their richness! I enjoyed an extra brownie later in the evening to observe how the texture evolved as it cooled. It did become slightly less crumbly, but remarkably, it retained all of its fudgy, rich deliciousness. I don’t always keep matzo meal on hand, but if I did, this recipe would certainly be a year-round staple for my brownie cravings; they were simply that good. As for my ingredients, I happened to have Swedish vanilla sugar on hand, which, for a half-Swedish, half-Jewish baker like myself, felt like the perfect touch for Passover brownies. I used 1 tablespoon in place of the 1 teaspoon of vanilla extract. Cleanup after baking was also minimal, adding to the overall positive experience.