I’m not an expert on Jewish cuisine, but I do have a very good recipe for Passover brownies. They can easily be made parve if you pick a non-dairy chocolate, and they are made with matzo cake meal instead of flour.
Where I live, matzo cake meal is pretty easy to find the month before Passover begins. However, if you can’t find it you can substitute 85 grams of matzo meal. Cake meal will give you a smoother texture, though. In fact, I like the texture so much that I plan on making these all-year round. They are really good, and it will be fun telling people about the secret ingredient.
Here’s a picture of what they look like after being chilled and pulled out of the 8 inch square metal pan.
And here’s a brownie! I put the serving size as 12, but your could easily get 16 small-ish or 9 jumbo size or 18 wedges.
Update: I liked these so much I made another non-Passover batch using 85 grams of all-purpose flour. It worked! So not only can you make these as a Passover dessert, you can make them as a good oil-based or non-dairy brownie.
- 2 large eggs
- 1 egg yolk
- 1 1/4 cups granulated sugar
- 1/2 cup plus 2 tablespoons vegetable oil
- 1/2 cup plus 2 tablespoons matzo cake meal (85 grams)
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/4 teaspoon plus a pinch of salt
- 2/3 cup toasted chopped nuts, plus a little more for garnish
- 1/2 cup dairy free chocolate chips
- Preheat oven to 325 degrees F. Line an 8 inch square metal pan with nonstick foil.
- In a mixing bowl, beat the eggs, yolk and sugar with an electric mixer for 2 minutes. Add the oil gradually, then add the cake meal and cocoa powder, stirring until smooth. Stir in the espresso powder, salt, nuts and chocolate chips.
- Scrape mixture into the pan and sprinkle more nuts on top if desired.
- Bake for about 30-32 minutes or until brownies appear set. Let them cool completely.
- I like to chill them a bit before I lift them from the pan and cut with a knife.