Passover Brownie Cake

Passover Brownie Cake

17 Reviews 2 Pics
GINGEE
Recipe by  GINGEE

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 13 cake

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.

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Reviews (17)

Rate This Recipe
DebbieB
27

DebbieB

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

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

jlas000
14

jlas000

i won't make this again

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 342 cal
  • 17%
  • Fat
  • 22.4 g
  • 34%
  • Carbs
  • 35 g
  • 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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Double Chocolate Brownie Cake

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Chocolate Passover Sponge Cake