Best 7 Dark Chocolate Passover Brownies Recipes

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 (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.

DARK CHOCOLATE PASSOVER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
• Pour batter into the center of the prepared pan; spread out evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.

ENGEL'S PASSOVER BROWNIES

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.

PASSOVER BROWNIES WITH CHOCOLATE-WINE GLAZE

Steps:

• Make brownies:
• Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
• Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
• Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
• Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.
• Make glaze:
• Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.
• Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.

PASSOVER BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Lightly grease an 8" x 8" glass pan.
• Mix together in mixing bowl the potato starch and water. Add in the sugar, cocoa and a dash of salt. Once blended, add in the mashed banana, applesauce, matzo meal and raisins.
• Pour batter into prepared pan and bake 25-30 minutes. Cut when cool.

PASSOVER BROWNIES GOOD ENOUGH FOR THE WHOLE YEAR (FLOURLESS)

Steps:

• Cream the butter and sugar together. Mix in the egg yolks.
• Melt the chocolate over a double boiler. Cool and add to the butter mixture. Add the finely ground almonds or almond flour.
• Beat the egg whites with the salt until stiff but not dry. Fold into the batter. Pour into a 9-inch square greased baking tin. Bake in a preheated 350-degree oven for 45 minutes. Cool and cut in squares.
• NOTE: Each 30 g of finely ground nuts equals about ¼ cup. One ounce = about 28 grams.