Passover Brownie Cake Recipes

PASSOVER (PESACH) BROWNIES

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.

THE GOOEIEST EVER PASSOVER BROWNIES

Steps:

• Preheat the oven to 350℉. In a medium-sized saucepan on medium heat, melt the butter. Once melted, add half of the semi-sweet chocolate (4 oz.). Stir until the mixture until combined then remove from heat. Add the sugars to the pot then mix until combined. Add the eggs then mix. Add the cocoa powder, coconut flour and a pinch of salt then mix. Add the remaining semi-sweet chocolate (4 oz.) then mix. Pour the mixture into a parchment-lined 7 x 10 inch baking pan then bake for 25 minutes.

PASSOVER BROWNIE CAKE

Steps:

• In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
• Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
• Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

UNBELIEVABLE PARVE PASSOVER BROWNIES

Steps:

• Preheat oven to 350f.
• Spray 11x7 inch brownie pan w/ non stick cooking spray.
• In a bowl of an electric mixer, beat the eggs and sugar until smooth.
• Add the oil and salt, mix.
• Sprinkle in the cocoa powder and mix.
• Add the potato starch and mix.
• Scrape down the sides with a spatula stir in the chocolate chips.
• Pour into prepared pan & bake 35-40 minutes.
• Allow to cool before serving.

PASSOVER BROWNIES

Steps:

• Preheat oven to 350°F. Reserve 5 oz. of the chocolate; cut remaining 3 oz. chocolate into chunks. Mix sugar and unsweetened cocoa in large bowl until blended. Stir in eggs and oil. Mix in matzo meal, chocolate chunks and pecans. Spread into greased 8-inch square baking pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on wire rack.
• Meanwhile, microwave reserved 5 oz. chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted; set aside. Dissolve coffee in water. Stir in sour cream and vanilla. Add to chocolate mixture; mix well. Spread over cooled brownies. Cut into 16 squares to serve.

PASSOVER BROWNIE CUPCAKES

Steps:

• Preheat oven to 325 degrees F/160 degrees Celsius.
• Roughly chop the chocolate into pieces
• Put the chocolate in a medium-sized bowl and add the one cup of butter.
• Place the bowl over a saucepan of simmering water, stir until the two ingredients have melted.
• Mix well and transfer to a large bowl; set aside.
• Sift the sugar and matzoh cake meal together, then stir into the chocolate.
• Add the eggs and mix well.
• Cover and let stand at room temperature for 30 minutes.
• The batter will slightly thicken.
• In the meantime, line a muffin pan with paper cupcake or grease with the 2 tbs butter or margarine.
• Spoon 1/4 cup batter into each cup.
• Bake in preheated oven for 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
• Remove from oven and cool in pan for 5 minutes, then remove from pan and let cool completely.