Anybody have a receipe? Our Sedar is all about the kids and I thought they'd like.
These might be great brownies, but are not at all appropriate for Passover. Regular flour is a definite no-no, and tofu, made from soybeans, is generally avoided by most Ashkenazic Jews. Even if the OP is not Orthodox, the fact that the title of the original post is Passover Brownies indicates to me that they wanted something appropriate to the general rules of the holiday.
I can't remember where I got this recipe, but I've made these for years and they are really really good.
Fudgy Passover Brownies
2/3 cup semisweet chocolate chips
1/2 cup butter or margarine
1 cup granulated sugar
1 tsp. vanilla
1/2 cup matzoh cake meal
2 tbsp. unsweetened cocoa powder
2 tbsp. potato starch
1/2 cup chopped walnuts or pecans (optional)
Preheat the oven to 350o F (180o C). Grease an 8-inch (20 cm) square baking dish.
In a microwave-safe measuring cup or bowl, combine the chocolate chips and butter. Place in the microwave and microwave on high power for one minute. Remove from the microwave and stir until the chocolate chips are melted and smooth. (Depending on your microwave oven, you make need a few seconds more or less). Set aside to cool slightly.
In a mixing bowl, stir together the cake meal, cocoa powder and potato starch.
Combine the eggs, granulated sugar, and vanilla in a large bowl. Beat with an electric mixer until light and creamy – about 3 to 5 minutes. Beat in the chocolate mixture until smooth, then add the cake meal mixture, beating on low speed just until combined. Batter will be thick. Stir in the chopped nuts if you’re using them, and spread in the prepared baking dish. Bake for 25 to 30 minutes or just until the entire surface has puffed slightly. Brownies will still be moist in the center – this is a good thing. Remove from oven and let cool before cutting into squares.
Makes about 25 small, rich, irresistible brownies that no one will believe are kosher for Passover.
I think it's too brownie-like to serve as a cake. I'd serve it with parve ice cream and a chocolate sauce and you can garnish with toasted nuts to make a more adult presentation. You could bake it in a round pan and slice it in wedges for a more interesting look. Or cut them in triangles and serve 2 piled up on each plate.
re: leslie morrison
Thanks. I was planning on using a round pan and slice wedges as you noted. I just wanted something less like a bar.
This may be a moot issue since I may not be able to find potato starch. I went to 2 stores last night and both were out. I'll try a few more and if I can't find it, I'll make something else or try another brownie recipe that doesn't need potato starch. I didn't know until 2 days ago what I was to bring so couldn't really shop before then.
I found the potato starch Friday afternoon and ended up making this recipe twice. The first batch came out a little dry, probably because I left it in the oven 5 minutes too long. I used a 9" round pan, supposedly non-stick but the cake stuck anyway and was crumbly. Luckily I had enough time to make a second batch. I sprayed the pan with PAM, baked it 5 minutes less and it was perfect. Cut into wedges, served it with Cool Whip* and strawberries macerated with Grand Marnier, lemon juice and sugar. Definitely will make this again.
*I looked for non-dairy ice cream in the store but never having bought that before, couldn't decide what brand to buy. The Cool Whip worked out fine, there was very little left.
Nyleve, I am hoping you are still active on here - I think you might be - I had to search for this old post to be sure to post a BIG THANK YOU for a great recipe that will be a definite saver for years to come. Made these yummy brownies yesterday and they were a hit. Even cut one and presented it with whipped cream and a candle as a birthday celebration for my SIL!
I hate to admit it, but for the first time I'm doing all my baking from mixes. Bought a Manishevitz brownie mix. I hope it's good.
I have made flourless chocolate cake. Since it's not really a Passover recipe (I got it from an old issue of "Cooks Illustrated"), it's not pareve either. Should I find it? It's incredibly rich, and my chocoholic niece (now 13) always approved!
As long as you use Kosher for Passover chocolate and other ingredients, the flourless cake is fine. If you are strict, then you need all new baking stuff for the holiday, if you are not, then why worry about it as long as none of the ingredients are forbidden.
I love some of the Mani mixes, especially the coffee cake and marble cake. Dense, rich, sweet... I don't even mind when coworkers get regular pastries at meetings.
There's a brownie recipe in Baking with Julia that calls for so little flour I just sub in matzah meal. Go for a good recipe that has almost no flour, a ton of butter, eggs, dark chocolate, etc.
I made that BwJ recipe and added frozen raspberries into the batter. It's delicious.
Here are 2 different recipes, one using chocolate and one using cocoa. The better quality your chocolate or cocoa, the better tasting the brownies will be. We don't keep kosher and have only made these with butter, not sure how margarine would taste, but they should still work.
Passover Brownies - 24 pieces •
3/4 stick unsalted butter, softened •
3/4 cup sugar •
5 eggs, separated •
6 oz. semisweer chocolate (in bars, not choc chips)•
6 oz. finely ground almonds •pinch of salt
1.Cream butter and sugar together. Mix in egg yolks.
2.Melt Choc. over double boiler. Cool and add to butter mixture. Add finely ground almonds.
3.Beat egg whites until stiff but not dry. Fold into batter. Pour into 9" sq. greased baking tin. Bake in a preheated 350 oven for 45 min. Cool and cut into squares.
Passover Brownies #2 •
1/2 cup oil •
1/2 cup of matzo cake meal •
1 cup sugar •
1/3 cup cocoa •
3 large eggs •
1/2 cup chopped nuts
Mix oil and sugar. Add eggs and mix again. Sift cake meal and cocoa together and add to mixture. Add nuts and mix thoroughly. Grease 8x8 pan and pour in batter. Bake at 350 degrees for 35 minutes. Cut in squares.
re: Diane in Bexley
Not a brownie, but really totally amazing, far better than you'd ever suspect from reading the recipe. And, nu, what would be so terrible if you had 2 chocolate desserts?
From Marcy Goldman: My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch
I made this for the first time on Friday and brought it to the seder on Saturday with the Passover Brownies (noted above). No one at the seder had heard of it and it was a big hit, even with those guests who were "too full to have dessert." Next time I think I'll break up the matzo before coating with caramel, and adding chopped pistachio nuts or sea salt.
If anyone wants another really simple recipe, I've made the following for the past two years, including twice this year, and might even make it once more tomorrow for the last days of the holiday. It's really good. I simply made a regular brownie recipe, substituting matzah cake meal for regular flour. It's from a blog called "Cookies and Cups."
Double Fudge Olive Oil Brownies
4 oz semi-sweet chocolate, melted
1/3 cup olive oil
½ cup brown sugar
¼ cup granulated sugar
½ cup matzah cake meal (flour for the rest of the year)
2 tsp vanilla
1 tsp salt
1¼ cups chocolate chunks, milk or semi sweet
*optional 1-2 Tbsp coarse sea salt for sprinkling
Preheat oven to 350
Line an 8×8 pan with foil and spray lightly with baking spray
In a large bowl, combine melted chocolate and olive oil.
Whisk in eggs, sugars and vanilla until combined.
Add in matzah cake meal and salt and stir until incorporated.
Fold in chocolate chunks.
Spread in prepared pan and sprinkle with coarse sea salt, if desired.
Bake approx 25 minutes until a toothpick inserted 1″ away from the edge comes out clean.
Let cool completely before cutting into squares.
1. I used orange extract instead of vanilla, which was a great tasting variation.
2. Also, I only used ½ cup of chocolate chunks/chips, which seemed like enough, but if you really like it chunky, go for it!