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Passover Brownie Cake

Passover Brownie Cake

GINGEE

GINGEE

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

DebbieB
27

DebbieB

4/22/2003

This was a fantastic recipe and made a really big cake - we had 18 at our Seder and it easily went around. I topped it with a really rich chocolate ganache and broken walnuts and it was just sensational. This will be a family favourite into the future, for sure.

NIBLETSK
16

NIBLETSK

7/15/2003

The brownies came out great! Everyone loved them. They were thick and chewy. :)

jlas000
14

jlas000

8/15/2005

i won't make this again

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