DARK CHOCOLATE PASSOVER BROWNIES
Yummy dark chocolate brownies for the Passover holiday! Store cooled brownies in a tightly covered dish, box, or tin lined with waxed paper.
Provided by Lisa Katzoff
Categories Desserts Cookies Brownie Recipes
Time 1h20m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add eggs, vanilla extract, and salt; mix until thoroughly combined. Mix in matzo meal, cocoa powder, and cinnamon with a wooden spoon. Switch to mixer and beat until batter is thoroughly combined and smooth, scraping sides of the bowl, 1 to 2 minutes. Fold in chocolate chips.
- Pour batter into the center of the prepared pan; spread out evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan, about 10 minutes. Slice into 18 squares and transfer to a serving plate. Place plate on a wire rack until brownies are thoroughly cooled, about 30 minutes.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 41.5 g, Cholesterol 68.4 mg, Fat 15 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 8.9 g, Sodium 83.9 mg, Sugar 27.8 g
THE GOOEIEST EVER PASSOVER BROWNIES
It's Kosher for Passover and gluten free and perfect for all year round. Let's get chocolatey!
Provided by Jewlish by Jamie
Categories Desserts
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350℉. In a medium-sized saucepan on medium heat, melt the butter. Once melted, add half of the semi-sweet chocolate (4 oz.). Stir until the mixture until combined then remove from heat. Add the sugars to the pot then mix until combined. Add the eggs then mix. Add the cocoa powder, coconut flour and a pinch of salt then mix. Add the remaining semi-sweet chocolate (4 oz.) then mix. Pour the mixture into a parchment-lined 7 x 10 inch baking pan then bake for 25 minutes.
Nutrition Facts :
DARK CHOCOLATE BROWNIES
Steps:
- Preheat the oven to 350 degrees. Coat a 9 x 13inch baking pan with cooking spray.
- Melt the chocolate and butter in a double boiler or heatproof bowl set over a pot of barely simmering water, stirring occasionally.
- In a medium bowl, whisk together the flour, cocoa, salt, and baking soda.
- In a large bowl whisk the eggs and sugar until smooth. Add the yogurt, oil and vanilla and whisk to combine. Add the chocolate-butter mixture and whisk until blended. Add the flour mixture and mix until just moistened.
- Transfer the mixture to the prepared pan and sprinkle with nuts if using. Bake for 20-25 minutes, until a wooden toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack. Cut into 24 squares.
Nutrition Facts : Calories 150, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 55 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 3 grams
PASSOVER BROWNIES
Sure, these flourless brownies are great for Passover-but they're also great any time of year for anyone who loves flourless chocolate cake!
Provided by My Food and Family
Categories Dairy
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Reserve 5 oz. of the chocolate; cut remaining 3 oz. chocolate into chunks. Mix sugar and unsweetened cocoa in large bowl until blended. Stir in eggs and oil. Mix in matzo meal, chocolate chunks and pecans. Spread into greased 8-inch square baking pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out almost clean. (Do not overbake.) Cool in pan on wire rack.
- Meanwhile, microwave reserved 5 oz. chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until margarine is melted. Stir until chocolate is completely melted; set aside. Dissolve coffee in water. Stir in sour cream and vanilla. Add to chocolate mixture; mix well. Spread over cooled brownies. Cut into 16 squares to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ENGEL'S PASSOVER BROWNIES
Provided by Nancy Rosenberg Engel
Categories Chocolate Dairy Dessert Bake Passover Vegetarian Kid-Friendly Spring Kosher Gourmet Illinois Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield Makes 16 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. and butter an 8-inch square baking pan.
- Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
- In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
- Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.
EXCEPTIONAL PASSOVER BROWNIES
This recipe is from Claire Sauerhoff, pastry chef and owner of a New York bakery called "The Exceptional Brownie". Her bakery won COPIA'S "Best Darn Brownie Contest". To achieve a fudgy result, be careful that you don't overbake the brownies. After 35 minutes, begin to test for doneness with a cake tester or a toothpick that you stick in the middle of the pan. You're looking for the tester to come out with just a little batter on the end.
Provided by blucoat
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Prepare an 8-inch square pan by spraying it with a non-stick spray or by coating it with butter or margarine.
- Melt the chocolate in the microwave, a double boiler, or in a glass bowl set over a pan filled with simmering water. Put aside.
- In a bowl using a wooden spoon or with a stand or hand-held electric mixer, cream the margarine or butter and sugar together. Add the eggs, one at a time, and beat well until completely combined. Add the melted chocolate, scraping the bowl with a spatula to get all the chocolate added.
- In another bowl, the stir cake meal, cocoa and salt together. Stir in these dry ingredients and then add the nuts. Mix until all ingredients are thoroughly combined.
- Transfer to the prepared baking pan. Bake for approximately 35 to 40 minutes.
Nutrition Facts : Calories 189, Fat 11.6, SaturatedFat 2, Cholesterol 61.3, Sodium 192.5, Carbohydrate 19.3, Fiber 0.8, Sugar 17.2, Protein 3.5
DARK-CHOCOLATE SPELT BROWNIES
The brownies can be stored at room temperature for up to two days. Martha made this recipe on Martha Bakes episode 303.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
- Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
- Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.
PASSOVER BROWNIES
Need a chocolate fix during the holidays? Though I'm not Jewish, this recipe looked intriguing to me so I'm saving it as a gift the next time I'm invited to a Seder. (Yes, in my kitchen it would not be Kosher, but my friends are not that religious.) The combination of fruits --raisins, bananas and applesauce -- should give these a very moist brownie like texture.
Provided by justcallmetoni
Categories Bar Cookie
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Lightly grease an 8" x 8" glass pan.
- Mix together in mixing bowl the potato starch and water. Add in the sugar, cocoa and a dash of salt. Once blended, add in the mashed banana, applesauce, matzo meal and raisins.
- Pour batter into prepared pan and bake 25-30 minutes. Cut when cool.
Nutrition Facts : Calories 94.5, Fat 0.3, SaturatedFat 0.2, Sodium 14.8, Carbohydrate 24.2, Fiber 1.1, Sugar 19.7, Protein 0.7
PASSOVER FUDGE BROWNIES
This recipe is based on a recipe I found online I wrote down the ingredients on a shopping list but was unable to find the recipe again, so I decided to post it here with the adjustments I made to it. It was really a big hit with my family and doesn't taste Passover-y at all. Hope you all enjoy.
Provided by Shalvie
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 50m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, matzo meal, oil, eggs, cocoa powder, chocolate chips, walnuts, and salt together in a bowl; pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out mostly clean, 35 to 40 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 39.6 g, Cholesterol 49.6 mg, Fat 16.9 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 3.6 g, Sodium 98.1 mg, Sugar 30.1 g
PASSOVER BROWNIES WITH CHOCOLATE-WINE GLAZE
Categories Chocolate Egg Dessert Bake Passover Walnut Red Wine Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make brownies:
- Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
- Melt chocolate and margarine in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
- Beat eggs, sugar, and salt in a large bowl with an electric mixer on high speed until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
- Spread batter in baking pan and bake in middle of oven until firm and a tester comes out clean, 25 to 30 minutes. Cool in pan on rack, then invert onto a platter and remove paper or foil.
- Make glaze:
- Whisk together sugar, cocoa, and wine in a small saucepan. Bring to a boil, whisking, then simmer 2 minutes, whisking occasionally. Add chocolate and whisk until melted. Remove from heat and whisk in margarine until smooth. Chill glaze, stirring occasionally, until spreadable.
- Spread glaze over brownies and arrange walnut halves on top. Cut into 16 squares with a large knife, wiping it off with a damp cloth between cuts.
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- Melt the bittersweet chocolate and butter in a medium-ish to large-ish saucepan over low heat, stirring occasionally, until smooth. (Or you can opt to toss them in a glass microwave-safe bowl and nuke them until the chocolate just starts to lose its shape, checking every 30 seconds or so. As soon as you stir the chocolate, it will melt completely. Stir until smooth.)
- Stir the flour mixture into the chocolate mixture. Add the eggs, brandy, walnuts, and chocolate chips or chopped chocolate, if using, and stir just until incorporated.
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