Fudgy Passover Brownies

April 03, 2015



Finding a good Passover dessert is like finding a four inch heal you can wear all day, practically impossible.  Everyone say’s their’s is the best, or at least pretty good.  I’ve tried countless passover brownies over the years and yes, I did make some that my family liked, but none that I was satisfied with.  This recipe here is very similar to my go to brownies all year round.  They are a little more crumbly, but I think you will all agree this recipe is a keeper.  Let me know what you think.

Fudgy Passover Brownies
  • 3 sticks butter
  • 8 ounces unsweetened chocolate
  • 6 eggs
  • 3 cups sugar
  • 2 cups cake meal
  • 2 cups semi sweet chocolate chips
  1. Melt butter and chocolate over medium low heat. I place a glass bowl over a saucepan filled halfway with water. Set aside to cool.
  2. Using a hand held mixer, combine eggs and sugar in a large bowl until light and fluffy.
  3. Add chocolate mixture to eggs and sugar, mix well.
  4. Fold in cake meal.
  5. Stir in chocolate chips.
  6. Pour batter into a greased 9x13 inch pan.Bake at 350 degrees for thirty minutes.
  7. When done, put immediately into refrigerator.
  8. When completely cooled, I usually make the night before, use a sharp knife to loosen brownies from sides of pan.
  9. Invert the pan onto a large cutting board. the entire block should come out easy and be ready for you to cut into small squares. Trust me this is the easiest way to do it.


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