Rating: 4.5 stars 4.5
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.

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  • Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the unsweetened chocolate. Set aside.

  • In a medium bowl, beat the eggs and sugar with an electric mixer for about 5 minutes. Reduce the speed to low, and pour in the chocolate and butter, then stir in the vanilla. In a separate bowl, stir together the matzo meal, potato starch and salt. Use a spoon to stir into the chocolate mixture until well blended. Mix in the walnuts or chocolate chips if using. Pour into the prepared pan and spread evenly.

  • Bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.

Nutrition Facts

261 calories; protein 3g; carbohydrates 29.7g; fat 16.3g; cholesterol 51.3mg; sodium 165.7mg. Full Nutrition
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