Passover Brownies
User Reviews
5
Passover Brownies
Description
Passover Brownies rely on matzo flour or meal combined with sugar and vanilla, blended into melted bittersweet chocolate and butter. Eggs, brandy, and optional chopped walnuts or chocolate chips are incorporated to add richness and texture. The batter is poured into a buttered square pan and baked until a toothpick comes out mostly dry, resulting in a dense and fudgy brownie.
The substitution of matzo flour maintains the Passover dietary requirements while still delivering a recognizable chocolate dessert with a chewy crumb. Bittersweet chocolate contributes deep chocolate flavor balanced by the sweetness of sugar and the boozy warmth of brandy.
These brownies work well as a dessert or snack during Passover. They are baked all at once and require no complicated steps or advanced preparation. The optional nuts and chips add variety for different preferences.
Ingredients
- 3/4 cup matzo flour or matzo meal
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or seeds from ¼ vanilla bean
- 5 ounces bittersweet chocolate
- 5 tablespoons (2 1/2 oz) butter plus more for the pan, unsalted
- 2 large egg
- 1/4 cup brandy or chocolate liqueur
- 1/4 to 1/2 cup walnuts roughly chopped
- 1/4 to 1/2 cup semisweet chocolate chips optional, or bittersweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F (170°C). Butter an 8- or 9-inch square baking pan.
- In a large bowl, mix together the matzo flour or meal, sugar, and vanilla.
- Melt the bittersweet chocolate and butter in a medium-ish to large-ish saucepan over low heat, stirring occasionally, until smooth. (Or you can opt to toss them in a glass microwave-safe bowl and nuke them until the chocolate just starts to lose its shape, checking every 30 seconds or so. As soon as you stir the chocolate, it will melt completely. Stir until smooth.)☞ TESTER TIP: Be careful not to keep the temperature too high and scorch the chocolate or it will taste, well, you know, scorched.
- Stir the flour mixture into the chocolate mixture. Add the eggs, brandy, walnuts, and chocolate chips or chopped chocolate, if using, and stir just until incorporated.
- Scrape the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out dry, about 45 minutes. You should probably start checking the brownies for doneness at 30 minutes.
- Let the pan of chocolatey goodness rest at room temperature for a few minutes or, if you prefer a moister brownie that's slightly less crumbly, if you can stand the wait, let them linger on the counter overnight before cutting into squares. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 12 servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 393kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 22mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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