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Pesach brownie recipe

p.j. Apr 19, 2005 10:24 AM

Finally, as promised, these are great. Serving suggestion: cut small, serve with fresh strawberries

P.J.’s Passover Brownies (Adapted from St. Louis Post-Dispatch, 1988)
Preheat oven to 325. Grease a 9 x 13 baking pan.

4 eggs, well beaten (egg beaters are ok, although given the rest of the ingredients, why bother?!)
2 cups granulated sugar
½ Cup cocoa powder
1 Cup canola oil
½ tsp. Salt
1 cup matzo cake meal (sifting optional)
1 cup chopped pecans (or walnuts)
2 cups semisweet chocolate chips

1. Beat eggs with sugar, cocoa, oil and salt.
2. Gradually add the matzo cake meal.
3. Stir in pecans* and chocolate morsels, and pour into the baking pan.
4. Bake 30-40 minutes. You want a toothpick to come out a little sticky.
(*my kids don’t like the nuts, so after I have poured the batter into the pan,I add the nuts to ½ the pan & gently stir a bit)
NOTE: recipe can be halved and baked in a 9 x 9 inch pan: but then they wouldn’t last all week.

I will be happy to answer any questions, but these are really pretty foolproof. The original recipe gave a baking time of 25-30 minutes, but I have always found that they need almost 40-45 min.

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  1. c
    Chorus Girl RE: p.j. Apr 19, 2005 11:44 AM

    Would it work with butter instead of the oil?

    1 Reply
    1. re: Chorus Girl
      p.j. RE: Chorus Girl Apr 19, 2005 03:51 PM

      I have never made these with butter, so I can only guess that they would probably taste even better. Maybe a more scientifically-knowledgeable baker would know the answer.

      You could make a 1/2 batch in case it doesn't work out.

      I use oil so that the brownies are pareve (neutral in terms of meat or dairy) and can be eaten with either a meat or dairy meal. Most kosher for Pesach baking is pareve because those who are non-vegetarians tend to eat a lot of meat meals during Pesach.

    2. d
      doctor_mama RE: p.j. Apr 19, 2005 11:54 AM

      Thank you. These look very good.

      For those who are interested, there are many great and reliable recipes for all manner of Passover treats in Marcy Goldman's A Treasury of Jewish Holiday Baking. It includes a recipe for chocolate chip cookies (made with potato starch and cake meal) that are indistinguishable from those made with regular flour.

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