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Apr 9, 2012 10:53 AM

Looking for a fudgy Passover brownie recipe using oil, not margarine

The subject line really says it all. I'd prefer not to use margarine, if possible, even though the current ones claim to be free of transfats. I already have bottles of olive oil, both extra virgin and "light," and would prefer to use that if possible. Does anyone have a good brownie recipe (gebrokts is fine)?

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  1. Just made a double batch of these:
    reducing the sugar to 1 cup per batch. The recipe is non-gebrokts but don't hold that against it :). The brownies are very fudgy and tasty. Just be careful to take them out of the oven when still somewhat moist in the center.

    2 Replies
    1. re: almond tree

      Thanks. I'll consider this recipe, but wondering if anyone has anything else. The recipe itself says it's more cake-like because of the potato starch. And only a half cup of cocoa to provide the chocolaty-ness? I was envisioning something with some actual chocolate as well as cocoa. I definitely do not like cakey brownies.

      1. re: queenscook

        I don't use cake meal, so can't compare, but these turned out very fudgy. I used Arie cocoa powder, which is really rich and chocolaty - sent a friend on a special mission to buy it for me b/c I can't find it in my neighborhood. Don't know if it's available in the USA? The idea of adding chunks of chocolate is nice, something to remember for next time.

    2. A friend brought these to Seder,subbing cake meal for the flour. They were pretty darn fudgy. I do not like cakey brownies either,

      2 Replies
      1. re: magiesmom

        Now this looks amazing. Thanks so much. I think I'll be trying these.

        1. re: queenscook

          I hope you love them. The salt on top is really good and she put in coffee, I expect to sub for the vanilla extract. I would undercook them a bit, myself as I always do with brownies.

      2. 1 cup oil
        4 eggs
        2 cups sugar
        ½ cup potato starch
        1 teaspoon vanilla
        1 cup cocoa
        1 bag (2 cups) chocolate chips
        Preheat oven to 350 degrees. Combine all ingredients and pour into a 9-inch round or square baking pan. Bake for about 30 to 45 minutes – until top is cracked.

        1. Just reporting back, and giving a big thank you to Magiesmom . . . I made the brownies earlier today and decided to try them tonight, rather than wait 'til yomtov to taste them. They were really quite good. I put a bit of coffee in, in addition to the vanilla (KFP vanilla is much more readily available than it was years ago). The one thing I will warn others about is that I would say it is a bit salty--and I didn't even sprinkle any salt on the top. I think a teaspoon of salt is a bit much for a recipe of this size. And I used kosher salt, which is generally less salty than table salt, because it's flakier and less dense. I think my guests will enjoy it.

          5 Replies
          1. re: queenscook

            I am glad you liked it. I wonder if my friend decreased the salt and didn't mention it.

            1. re: queenscook

              Thought I'd bring this thread to the fore again, to mention that I made these again this year (twice, in fact), but used orange extract instead of vanilla. A really nice variation on an already great recipe.

              1. re: queenscook

                Thanks! I can't open the original link, but found the ingredients in another site that credits the original:

                4 oz semi-sweet chocolate, melted
                1/3 cup Olive Oil, I used Carapelli
                1/2 cup dark brown sugar
                1/4 cup granulated sugar
                2 eggs
                1/2 cup flour
                2 tsp vanilla
                1 tsp salt
                1 1/4 cups chocolate chunks, milk or semi sweet
                *optional 1-2 Tbsp coarse sea salt fro sprinkling

                Bake at 350 in an 8 inch square cake pan.

                Are the instructions any different than a normal brownie recipe i.e melt chocolate & oil, whisk in sugars, than eggs, than flour, salt and vanilla, and finally fold the chunks?

                Also, what flour do you use? matzo meal or matzo cake meal?

                1. re: McBrownie

                  I made these this year using cake meal and coconut oil, and half t of salt.
                  Instructions normal.

                  1. re: McBrownie

                    I used Manischewitz matzah cake meal. As far as I know, the recipe is exactly like (in fact, IS) a regular, year-round brownie recipe. I changed nothing but the flour (and flavor of extract).