Passover (Pesach) Brownies
- Ferreira Foodtown
- Apr 11
- 2 min read
Celebrate Passover with a rich twist on tradition, these fudgy matzo brownies are everything! No flour? No problem. Just sugar, eggs, cocoa, and that Pesach-perfect matzo cake meal.
Ingredients
2 ½ cups white sugar
5 large eggs
1 ¼ cups vegetable oil
1 ½ cups unsweetened cocoa powder
1 ¼ cups matzo cake meal
1 ¼ cups chopped walnuts
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
Beat sugar and eggs together in a bowl with an electric mixer. Beat in oil. Stir in cocoa and matzo cake meal, then stir in nuts (or use the nuts as a topping).
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 35 minutes. (See Cook's Note.) Let cool completely before slicing.
Baking Tips for the Best Matzo Brownies
Don’t overmix the batter.
Once you add the cocoa and matzo cake meal, mix just until combined. Overmixing can make the brownies dense and tough.
Use good-quality cocoa powder.
Since cocoa is the star flavor, choose an unsweetened, high-quality brand for rich, chocolatey results.
Toast the walnuts.
Before adding them in, toast chopped walnuts lightly in a dry skillet or oven. It deepens the flavor and adds a nutty crunch.
Add a pinch of salt.
It’s not in the base recipe, but ¼ tsp of kosher salt enhances the chocolate flavor and balances the sweetness.
Let them cool completely before cutting.
It’s hard to wait, but cooling helps the brownies set and makes for cleaner slices. Pop them in the fridge for faster results.
Want an extra gooey center?
Bake closer to 30 minutes and don’t overbake—watch for edges pulling away but a slightly soft center.
Dress them up.
Dust with powdered sugar (if kosher for Pesach), drizzle with melted chocolate, or serve with a scoop of non-dairy vanilla ice cream.
Store smart.
Store leftovers in an airtight container at room temp for up to 3 days—or freeze slices for later cravings!
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