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Dark Chocolate Passover Brownies

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"Yummy dark chocolate brownies for the Passover holiday! Store cooled brownies in a tightly covered dish, box, or tin lined with waxed paper."
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1 h 20 m servings 297
Original recipe yields 18 servings (1 9x13-inch baking pan)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  2. 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.
  3. Pour batter into the center of the prepared pan; spread out evenly.
  4. 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.


  • Cook's Notes:
  • You can beat the sugar and butter thoroughly by hand instead of using an electric mixer in step 2.
  • The cinnamon in this recipe is an optional ingredient to help amp up the flavor. You can also add 1 cup of chopped nuts along with the chocolate chips if you like.
  • Don't worry if the batter doesn't reach the edges of the pan in step 3.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 297 calories; 15 41.5 4.4 68 84 Full nutrition

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