Passover (Pesach) Brownies

13 Reviews

“I experimented for years to come up with a brownie made with matzo ... this is the best!” - by Sharone Rosen

Ingredients

5 eggs
2 1/2 cups white sugar
1 1/4 cups vegetable oil
1 1/4 cups matzo cake meal
1 1/2 cups unsweetened cocoa powder
1 1/4 cups chopped walnuts

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Metric US

Original recipe yields 2 dozen

Directions

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

Amount Per Serving (24 total)

Calories
265 cal
13%

Fat
17.3 g
27%

Carbs
28.2 g
9%

Based on a 2,000 calorie diet

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Reviews (13)

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Oreet

Apr. 25, 2008

"The best Passover brownies I have ever made. If you don't have cake meal you can use regular matza meal - the consistency will be a bit less smooth, but they will be great nonetheless - and won't las..." See moret long."

J3WHITE

Aug. 16, 2003

"I thought these brownies were great! It's so hard to find a passover dessert recipe that tastes delicious as well. This did it. I'll be making these every year!..." See more"

ARTMA

Oct. 31, 2003

"this is the best passover recipe i've found too. you're also so right about undercooking brownies generally. these are very close to regular brownies and also freeze very well,..." See more"

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