9x13 Pesach Brownies Recipes

JOANIE'S PESACH BROWNIES

Joanie's Pesach Brownies image

My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour and leavening-free version that tastes just as good as the non-Passover version!

Provided by JOANIEKR

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup butter
2 (1 ounce) squares unsweetened chocolate, chopped
2 eggs
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons matzo meal
½ cup potato starch
½ teaspoon salt
½ cup chopped walnuts
½ cup semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the unsweetened chocolate. Set aside.
In a medium bowl, beat the eggs and sugar with an electric mixer for about 5 minutes. Reduce the speed to low, and pour in the chocolate and butter, then stir in the vanilla. In a separate bowl, stir together the matzo meal, potato starch and salt. Use a spoon to stir into the chocolate mixture until well blended. Mix in the walnuts or chocolate chips if using. Pour into the prepared pan and spread evenly.
Bake for 25 minutes in the preheated oven, until the brownies are dry on top and begin to pull away from the sides.

Nutrition Facts : Calories 261 calories, Carbohydrate 29.7 g, Cholesterol 51.3 mg, Fat 16.3 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 8.2 g, Sodium 165.7 mg, Sugar 20.8 g

PASSOVER (PESACH) BROWNIES

Passover (Pesach) Brownies image

I experimented for years to come up with a brownie made with matzo ... this is the best!

Provided by Sharone Rosen

Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes

Yield 24

Number Of Ingredients 6

Ingredients

5 eggs
2 ½ cups white sugar
1 ¼ cups vegetable oil
1 ¼ cups matzo cake meal
1 ½ cups unsweetened cocoa powder
1 ¼ cups chopped walnuts

Steps:

Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.2 g, Cholesterol 38.8 mg, Fat 17.3 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 15.9 mg, Sugar 21.3 g

9X13 PESACH BROWNIES

9x13 Pesach Brownies image

Number Of Ingredients 6

Ingredients

4 large eggs
1 ¾ cup sugar
½ cup cocoa
¾ cup potato starch
1 cup oil
½ cup ground nuts, optional

Steps:

Preheat oven to 350F.
Add all ingredients to a 9x13 inch shallow baking pan. Mix with a fork.
Bake for about 50 minutes (all ovens may be different - check at the 45 minute mark - the brownies can take up to an hour).

ENGEL'S PASSOVER BROWNIES

Engel's Passover Brownies image

Provided by Nancy Rosenberg Engel

Categories Chocolate Dairy Dessert Bake Passover Vegetarian Kid-Friendly Spring Kosher Gourmet Illinois Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Small Plates

Yield Makes 16 brownies

Number Of Ingredients 9

Ingredients

2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Steps:

Preheat oven to 325°F. and butter an 8-inch square baking pan.
Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.

DECADENT FUDGE BROWNIES

Decadent Fudge Brownies image

Provided by Marcy Goldman

Categories Coffee Chocolate Dessert Bake Passover Quick & Easy Walnut Spring Kosher Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free

Yield Makes 30 squares

Number Of Ingredients 8

Ingredients

2 cups granulated or brown sugar
1 cup ( 2 sticks) unsalted butter or unsalted Passover margarine, melted and cooled
3 eggs
1 tablespoon brewed coffee
3/4 cup unsweetened cocoa powder, sifted
1/4 teaspoon salt
1 scant cup matzoh cake meal
1/2 cup finely chopped toasted walnuts (optional)

Steps:

Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.

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