Passover Brownies (with Marble Variation)

Fudgy Passover brownies made with matzah cake meal, cocoa, butter, eggs and sugar, with an optional cream cheese swirl for marble brownies.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Passover Brownies (with Marble Variation), photo coming soon
  • Prep 15 min
  • Cook 30 min
  • Total 45 min
  • Yield 1 (9 x 9-inch) pan

Jump to: Ingredients | Instructions | Tips | Print recipe

These brownies are kosher for Passover, made with matzah cake meal in place of flour. They are rich and fudgy, with melted sweet butter, cocoa, four eggs and plenty of sugar, baked in a 9-inch square pan.

For marble brownies, Sandra Mills swirls a cream cheese, butter, sugar, egg and vanilla mixture through the batter before baking.

Ingredients

Brownies

  • 1/2 pound sweet butter
  • 3 heaping tablespoons cocoa
  • 4 eggs
  • 2 cups sugar
  • 2/3 cup cake meal
  • 1/2 teaspoon salt

Marble topping (optional)

  • 3 ounces of cream cheese
  • 2 tablespoons butter
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tablespoon matzah flour (cake meal)
  • 1/2 tablespoon vanilla

Instructions

  1. Melt. Melt the butter and let it cool.
  2. Mix. Add the rest of the brownie ingredients and mix well.
  3. Pan. Grease a 9 x 9-inch baking pan and pour in the batter.
  4. Marble (optional). For marble brownies, cream the topping ingredients together, spoon on top of the batter and swirl with a knife to make a marble design.
  5. Bake. Bake at 350°F for 25 to 30 minutes.

Tips

  • The typed page reads "1/2 salt" with the unit missing; 1/2 teaspoon is the natural reading.
  • Check that your vanilla is labeled kosher for Passover if you keep Passover strictly.

More jewish recipes

All jewish recipes | All recipes | Cooking guide and safe temperatures