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Apr 19, 2005 10:24 AM

Pesach brownie recipe

  • p

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. Would it work with butter instead of the oil?

    1 Reply
    1. re: Chorus Girl

      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. 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.