Yummy dark chocolate brownies for the Passover holiday! Store cooled brownies in a tightly covered dish, box, or tin lined with waxed paper.


Recipe Summary test

15 mins
25 mins
40 mins
1 hr 20 mins
1 9x13-inch baking pan


Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

297 calories; protein 4.4g; carbohydrates 41.5g; fat 15g; cholesterol 68.4mg; sodium 83.9mg. Full Nutrition