Decadent Passover Brownies: Flourless, Fudgy Perfection for Pesach

Passover, or Pesach, is a time for reflection, family, and delicious, albeit flourless, food! For many, finding desserts that are both kosher for Passover and satisfying can be a challenge. But fear not, chocolate lovers! These decadent Passover brownies are the perfect solution. Rich, fudgy, and intensely chocolatey, these brownies are so good, you won’t even miss the flour. They’re easy to make, require simple ingredients, and are guaranteed to be a crowd-pleaser at your Passover Seder or any time during the holiday.

This recipe focuses on creating a deeply flavorful and moist brownie without relying on traditional flour. We’ll use a combination of cocoa powder, matzah meal (used sparingly), potato starch, and melted chocolate to achieve that perfect texture. The key is to not overbake them, ensuring they remain gooey and irresistible. So, gather your ingredients, preheat your oven, and get ready to indulge in the ultimate Passover treat!

## Why These Passover Brownies Are the Best

Before we dive into the recipe, let’s highlight why these brownies are a must-bake this Passover:

* **Flourless and Passover-Friendly:** Made without any flour or leavening agents that are not kosher for Passover, these brownies adhere to the dietary restrictions of the holiday.
* **Fudgy and Intense Chocolate Flavor:** The combination of melted chocolate and cocoa powder creates a deep, rich chocolate flavor that is simply irresistible. The recipe is designed to achieve a perfect fudgy texture.
* **Easy to Make:** This recipe is straightforward and requires minimal effort. It’s perfect for both experienced bakers and those new to Passover baking.
* **Versatile:** These brownies can be customized with various add-ins, such as nuts, chocolate chips, or even a swirl of raspberry jam.
* **Crowd-Pleasing:** Everyone, from kids to adults, will love these decadent brownies. They’re perfect for serving at your Passover Seder or any other gathering.
* **Great Make-Ahead Dessert:** These brownies actually taste better the next day, as the flavors meld together and the texture becomes even more fudgy. You can easily bake them a day or two in advance.

## Key Ingredients for Passover Brownies

Let’s take a closer look at the ingredients you’ll need to make these incredible Passover brownies:

* **Bittersweet Chocolate:** This is the star of the show! Use high-quality bittersweet chocolate (at least 70% cacao) for the best flavor. The better the chocolate, the better the brownies will taste. Consider using a baking bar rather than chocolate chips, as it melts more smoothly.
* **Unsalted Butter:** Butter adds richness and moisture to the brownies. Make sure it’s unsalted so you can control the amount of salt in the recipe. You can substitute margarine if you need a dairy-free option, but the flavor and texture may be slightly different.
* **Eggs:** Eggs provide structure and bind the ingredients together. Use large eggs for consistent results. They also contribute to the richness and fudgy texture.
* **Granulated Sugar:** Sugar adds sweetness and helps to create a moist brownie. You can adjust the amount of sugar to your liking, depending on how sweet you prefer your brownies.
* **Cocoa Powder:** Unsweetened cocoa powder adds depth of chocolate flavor and helps to balance the sweetness. Dutch-processed cocoa powder will give a richer, darker flavor, while natural cocoa powder will have a slightly more acidic taste. Either one works well in this recipe.
* **Matzah Meal:** Matzah meal acts as a substitute for flour in this recipe. Use it sparingly, as too much can make the brownies dry.
* **Potato Starch:** Potato starch is used as a binding agent and helps to create a tender crumb. It also contributes to the fudgy texture of the brownies.
* **Vanilla Extract:** Vanilla extract enhances the chocolate flavor and adds a touch of warmth.
* **Salt:** Salt balances the sweetness and enhances the other flavors in the brownies. Use a pinch of kosher salt for the best results.

## Step-by-Step Passover Brownie Recipe

Now, let’s get to the good part – the recipe! Follow these simple steps to create the most delicious Passover brownies you’ve ever tasted.

**Yields:** 9-12 brownies
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes

**Ingredients:**

* 8 ounces (225g) bittersweet chocolate, chopped
* 1/2 cup (1 stick, 113g) unsalted butter
* 1 cup (200g) granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup (45g) unsweetened cocoa powder
* 1/4 cup (30g) matzah meal
* 1/4 cup (30g) potato starch
* 1/4 teaspoon salt
* Optional add-ins: 1/2 cup chopped nuts (walnuts, pecans, or almonds), 1/2 cup chocolate chips, or a swirl of raspberry jam

**Equipment:**

* 8×8 inch square baking pan
* Parchment paper
* Double boiler or microwave-safe bowl
* Mixing bowls
* Whisk
* Rubber spatula

**Instructions:**

**Get Started:**

1. **Preheat the oven:** Preheat your oven to 350°F (175°C).
2. **Prepare the baking pan:** Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on two sides. This will make it easy to lift the brownies out of the pan after they’ve cooled. The parchment paper should cover the bottom and sides of the pan to prevent sticking. Make sure the paper sits flat against the bottom of the pan. A light spritz of cooking spray before lining can help.

**Melt Chocolate and Butter:**

1. **Melt the chocolate and butter:** In a double boiler or microwave-safe bowl, combine the chopped chocolate and butter. If using a double boiler, heat over simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. If using a microwave, heat in 30-second intervals, stirring in between, until melted. Be careful not to overheat the chocolate, as it can burn.
2. **Cool slightly:** Remove the melted chocolate mixture from the heat and let it cool slightly for a few minutes. This will prevent the eggs from cooking when you add them to the mixture.

**Combine Wet Ingredients:**

1. **Add sugar:** Whisk in the granulated sugar into the melted chocolate mixture until well combined. The mixture should be smooth and glossy.
2. **Incorporate eggs:** Add the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next. The batter will start to thicken and become more emulsified.
3. **Stir in vanilla:** Stir in the vanilla extract until well combined.

**Add Dry Ingredients:**

1. **Whisk dry ingredients:** In a separate bowl, whisk together the cocoa powder, matzah meal, potato starch, and salt. This ensures that the dry ingredients are evenly distributed throughout the batter.
2. **Combine wet and dry:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough brownies. A few streaks of dry ingredients are okay.

**Pour and Bake:**

1. **Pour into pan:** Pour the brownie batter into the prepared baking pan and spread it evenly. Use a spatula to ensure the batter is spread into all corners of the pan.
2. **Add optional mix-ins:** If desired, sprinkle chopped nuts, chocolate chips, or swirl a spoonful of raspberry jam over the top of the batter. Gently press the mix-ins into the batter.
3. **Bake:** Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The brownies should be set around the edges but still slightly soft in the center. Be careful not to overbake the brownies, as this will make them dry.
4. **Cool completely:** Remove the brownies from the oven and let them cool completely in the pan before cutting. This is crucial for achieving that perfect fudgy texture. If you try to cut the brownies while they’re still warm, they will be too soft and will fall apart. Cooling them completely allows them to firm up and set properly.

**Serve and Enjoy:**

1. **Lift and cut:** Once the brownies are completely cooled, use the parchment paper overhang to lift them out of the pan. Place the brownies on a cutting board and cut them into squares.
2. **Serve:** Serve the brownies as is or with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar.
3. **Store:** Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

## Tips for Perfect Passover Brownies

Here are a few extra tips to ensure your Passover brownies turn out perfectly every time:

* **Use high-quality chocolate:** As mentioned earlier, the quality of the chocolate will directly impact the flavor of the brownies. Choose a bittersweet chocolate that you enjoy eating on its own. Ghirardelli, Scharffen Berger, and Valrhona are all good options.
* **Don’t overbake:** This is the most important tip for achieving a fudgy texture. Overbaked brownies will be dry and crumbly. Start checking for doneness around 25 minutes, and remove the brownies from the oven as soon as a toothpick inserted into the center comes out with moist crumbs attached. The center of the brownies should still be slightly soft.
* **Cool completely before cutting:** This allows the brownies to firm up and set properly, making them easier to cut and preventing them from falling apart. Be patient and let them cool completely in the pan before lifting them out and cutting them.
* **Line the pan with parchment paper:** This makes it easy to lift the brownies out of the pan and prevents them from sticking. Make sure the parchment paper overhangs the edges of the pan.
* **Don’t overmix the batter:** Overmixing the batter can develop the gluten in the matzah meal, resulting in tough brownies. Mix until just combined, and don’t worry if there are a few streaks of dry ingredients.
* **Adjust the sweetness to your liking:** If you prefer a less sweet brownie, you can reduce the amount of sugar in the recipe by 1/4 cup.
* **Add a pinch of espresso powder:** A pinch of espresso powder can enhance the chocolate flavor and add a touch of depth.
* **Toast the nuts:** If you’re adding nuts to the brownies, toasting them beforehand will bring out their flavor and add a nice crunch. Toast the nuts in a dry skillet over medium heat for a few minutes, until they’re fragrant and lightly browned.
* **Experiment with different add-ins:** Get creative and add your favorite mix-ins to the brownies. Some other ideas include dried cranberries, chopped dates, or a swirl of peanut butter.
* **For extra fudgy brownies, try underbaking them slightly:** Remove them from the oven when the toothpick comes out very moist. They will continue to set as they cool.
* **If you don’t have potato starch, you can use tapioca starch as a substitute in equal measure.**
* **Make sure your baking powder is Passover certified.** While these brownies do not rely on baking powder for leavening, any accidental contamination from non-Passover baking powder would render them not Kosher for Passover.

## Variations on the Classic Passover Brownie

Want to shake things up a bit? Here are a few delicious variations on the classic Passover brownie recipe:

* **Chocolate Chip Passover Brownies:** Add 1 cup of kosher for Passover chocolate chips to the batter before baking. You can use semi-sweet, milk chocolate, or dark chocolate chips, depending on your preference. For an extra decadent touch, sprinkle some extra chocolate chips on top of the brownies before baking.
* **Nutty Passover Brownies:** Add 1 cup of chopped nuts to the batter before baking. Walnuts, pecans, almonds, or hazelnuts all work well. Toasting the nuts beforehand will enhance their flavor. You can also sprinkle some chopped nuts on top of the brownies before baking.
* **Raspberry Swirl Passover Brownies:** Swirl a few tablespoons of raspberry jam over the top of the batter before baking. This adds a touch of fruity sweetness and a beautiful visual appeal. You can also use other types of jam, such as strawberry or apricot.
* **Peanut Butter Swirl Passover Brownies:** Swirl a few tablespoons of peanut butter (make sure it’s kosher for Passover!) over the top of the batter before baking. This creates a delicious combination of chocolate and peanut butter flavors. If you can’t find kosher for Passover peanut butter, you can use a sunflower seed butter or other nut butter alternative.
* **Coffee-Infused Passover Brownies:** Add 1 teaspoon of instant coffee powder to the dry ingredients before mixing. This enhances the chocolate flavor and adds a touch of complexity.
* **Mint Chocolate Passover Brownies:** Add 1/2 teaspoon of peppermint extract to the batter before baking. You can also add some chopped Andes mints (check for Passover certification) to the batter.
* **Salted Caramel Passover Brownies:** Drizzle a few tablespoons of kosher for Passover salted caramel sauce over the top of the brownies after they’ve cooled. This adds a delicious sweet and salty flavor. Be very careful to check all ingredients for Passover compliance.

## Serving Suggestions for Passover Brownies

These Passover brownies are delicious on their own, but here are a few serving suggestions to elevate your dessert experience:

* **With Vanilla Ice Cream:** A classic pairing! The cold, creamy vanilla ice cream perfectly complements the rich, fudgy brownies.
* **With Whipped Cream:** A dollop of freshly whipped cream adds a light and airy touch to the brownies.
* **With Fresh Berries:** A few fresh raspberries, strawberries, or blueberries add a touch of freshness and acidity to balance the richness of the brownies.
* **With a Dusting of Powdered Sugar:** A simple dusting of powdered sugar adds a touch of elegance.
* **With a Chocolate Sauce Drizzle:** Drizzle some melted chocolate sauce over the brownies for an extra decadent treat. Make sure the chocolate sauce is kosher for Passover.
* **As Part of a Passover Dessert Platter:** Include these brownies as part of a larger Passover dessert platter, along with other Passover-friendly treats like macaroons, fruit salad, and chocolate-covered matzah.
* **With a Glass of Sweet Wine:** A glass of sweet kosher wine pairs perfectly with these rich chocolate brownies.

## Passover Baking Essentials

To ensure your Passover baking success, make sure you have the following essentials on hand:

* **Kosher for Passover Ingredients:** This is the most important thing! Make sure all of your ingredients are certified kosher for Passover, including matzah meal, potato starch, cocoa powder, chocolate chips, vanilla extract, and any other add-ins.
* **Parchment Paper:** This is essential for lining baking pans and preventing sticking.
* **Measuring Cups and Spoons:** Accurate measuring is crucial for baking success.
* **Mixing Bowls:** You’ll need different sizes of mixing bowls for different steps of the recipe.
* **Whisk:** A whisk is used to combine wet and dry ingredients.
* **Rubber Spatula:** A rubber spatula is used to scrape down the sides of the bowl and to fold ingredients together.
* **Baking Pan:** An 8×8 inch square baking pan is the perfect size for this brownie recipe.
* **Oven Thermometer:** An oven thermometer can help you ensure that your oven is heating to the correct temperature.

## Frequently Asked Questions (FAQs)

Here are some frequently asked questions about making Passover brownies:

* **Can I make these brownies dairy-free?**
* Yes, you can substitute margarine or coconut oil for the butter. However, the flavor and texture may be slightly different. Make sure your chocolate is also dairy-free.
* **Can I use almond flour instead of matzah meal?**
* While some people do use almond flour during Passover, it’s not universally accepted. Check with your Rabbi to determine if it’s acceptable for your observance. If you do use almond flour, you may need to adjust the amount, as it absorbs moisture differently than matzah meal. You may also need to increase the amount of potato starch slightly.
* **Can I freeze these brownies?**
* Yes, you can freeze these brownies. Wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 2 months. Thaw them overnight in the refrigerator before serving.
* **Why are my brownies dry?**
* The most common reason for dry brownies is overbaking. Be sure to check for doneness early and remove the brownies from the oven as soon as a toothpick inserted into the center comes out with moist crumbs attached. Other possible reasons include using too much matzah meal or not enough fat.
* **Can I use a different size baking pan?**
* Yes, you can use a different size baking pan, but you may need to adjust the baking time. If you use a larger pan, the brownies will be thinner and will bake faster. If you use a smaller pan, the brownies will be thicker and will bake longer.
* **My batter is very thick. Is this normal?**
* Yes, the batter will be quite thick due to the absence of traditional flour. This is normal and will result in a dense, fudgy brownie.
* **What if I don’t have potato starch?**
* You can substitute tapioca starch for potato starch in equal measure.

## Conclusion

These Passover brownies are the perfect way to satisfy your sweet tooth during the holiday. They’re rich, fudgy, easy to make, and completely kosher for Passover. Whether you’re serving them at your Seder or enjoying them as a snack, these brownies are sure to be a hit. So, get baking and enjoy the deliciousness of these flourless wonders! Chag Pesach Sameach!