Joanie’s Pesach Brownies

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!

Original recipe makes 12 servings

Ingredients

1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, chopped
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons matzo meal
1/2 cup potato starch
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup semisweet chocolate chips

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8 inch square pan.
  2. Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the unsweetened chocolate. Set aside.
  3. 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.
  4. Bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.

Nutrition

Calories: 261 kcal
Carbohydrates: 29.7 g
Cholesterol: 56 mg
Fat: 16.3 g
Fiber: 1.6 g
Protein: 3 g
Sodium: 166 mg