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Pesach brownies

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Looking for a good Passover brownie recipe. Hopefully it won't require a mixer, 42 ingredients, and hours of time! Thanks :)

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  1. I started a thread like this two years ago. Here's the link to the thread: Look a few responses down, from "magiesmom" and beyond (not including the post from "ahuva"). I swear by the recipe now, and it's the easiest recipe in the world.

    http://chowhound.chow.com/topics/8432...

    17 Replies
    1. re: queenscook

      Perfect! Exactly what I was looking for. Have you tried doubling the recipe?

      1. re: cheesecake17

        No, but I imagine it would work. Otherwise, it's such an easy recipe, you could just make it twice.

      2. re: queenscook

        Are you referring to the olive oil double fudge brownies? If so, do you use extra virgin olive oil or the regular kind? Thanks.

        1. re: EmpireState

          Yes, that's the recipe. I really can't recall what I used; I imagine either would be fine. The original recipe shows a bottle of extra-virgin, but really, it will taste great either way.

          1. re: queenscook

            I just made them (using extra virgin olive oil) and they are delicious! I will be making them for pesach, subbing cake meal for the flour. It's the same amount, correct?

            1. re: EmpireState

              Yes

        2. re: queenscook

          Sorry but the link didn't work.

          1. re: JackieR

            Here's the direct link, but it's really no different than the one in the thread above.

            http://cookiesandcups.com/double-fudg...

          2. re: queenscook

            Hmmm...I wonder how the brownies would work baked in a sheet, cut into rounds and sandwiched with David Lebovitz' chocolate sorbet (don't confuse it with his chocolate sherbet)?

            http://www.epicurious.com/recipes/foo...

            I know I've mentioned it before, but if you didn't know, you'd swear it was dairy.

            1. re: rockycat

              If only my ice cream maker was klp!

              1. re: cheesecake17

                Depending on the brand, it's not too too expensive to get another canister and dasher. We were lucky. When we bought the ice cream maker, the manufacturer was running a promo where you got the 2nd canister for free or close to to free.

                1. re: rockycat

                  It's a cuisinart soft serve maker. We got it from a relative who only used a few times. It's something to look into though. This year I really need to invest in some new pots for pesach

                2. re: cheesecake17

                  I bought one specifically for Pesach. With all the sorbet I make we hcouldn't live without it. Haven't made ice cream in it yet, but I may try this year. Definitely worth the 30--40 dollars it will cost. Get one at BBB with a coupon.

                3. re: rockycat

                  They are very fudgey

                4. re: queenscook

                  Any idea how to adapt for those who don't use cake meal? Do you think potato starch will work? Or almond meal?

                  1. re: DevorahL

                    Sorry, I'm a proud gebrokts eater. Of the two options, I'd guess almond meal would be better, as I just don't see how potato starch substitutes for cake meal. Still, I really don't know about such things.

                    1. re: DevorahL

                      I think almond meal would be good but have not done it.

                  2. I like this recipe for brownies. It's delicious, and won't kill you, either.

                    1.5 cups raw walnuts, divided
                    1 cup raw unsalted almonds, roughly chopped
                    
2 – 2 1/2 cups Medjool or Deglet Nour dates, pitted
                    3/4 cup cocoa powder OR raw cacao if you have it
                    1-2 tsp espresso powder or finely ground coffee (depending on preference)
                    pinch sea salt
                    INSTRUCTIONS
                    Place 1 cup walnuts and 1 cup almonds in food processor and process until finely ground.
                    Add the cocoa powder or cacao, espresso powder and sea salt. Pulse to combine and then transfer to bowl and set aside.
                    Add the dates to the food processor and process until small bits remain. Remove from bowl and set aside.
                    Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor spout. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
                    Add the brownie mixture to a small parchment lined cake pan or loaf pan and add remaining 1/2 cup roughly roughly chopped walnuts. Toss to combine and evenly distribute, and then press down with you hands until it is flat and firm.
                    Place in freezer or fridge to chill before cutting. Store in an airtight container to keep fresh. Will keep in the fridge for at least 2 weeks and in the freezer for at least 2 months.

                    For the espresso powder, keep in mind that per the OU, most espresso powders are KFP without having special supervision. Check their website

                    2 Replies
                    1. re: tractarian

                      Sounds like a nice fruit and nut dessert. Not brownies in my book.

                      I guess Paleo has to have its 15 minutes of fame.

                      1. re: queenscook

                        Some of the best Pesach brownies I ever had came from Goldberg's in Boro Park, and not a bad price, either.

                    2. Queenscook & magiesmom
                      Any chance you have the recipe written down?

                      Just clicked on the link to print the recipe, and it seems like the website is down

                      4 Replies
                      1. re: cheesecake17

                        I don't have access to it now; when I get home later this afternoon I'll cut-and-paste from my recipe file.

                        1. re: queenscook

                          Thanks so much! I appreciate it.

                          Trying to get all my recipes and plans in order.

                          1. re: cheesecake17

                            Double Fudge Olive Oil Brownies
                            (from Cookies and Cups blog)
                            4 oz semi-sweet chocolate, melted
                            1/3 cup olive oil
                            ½ cup dark brown sugar
                            ¼ cup granulated sugar
                            2 eggs
                            ½ cup matzah cake meal
                            2 tsp vanilla
                            1 tsp salt
                            1¼ cups chocolate chunks, milk or semi sweet
                            [N.B. I used only ½ cup chocolate chips]
                            *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.

                            As mentioned above, I greatly reduced the amount of chocolate chunks/chips I added in. Also, I have made it with orange extract, which gave it a very nice flavor.

                            1. re: queenscook

                              Thanks so much! Planning on making 4 batches monday