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Pesach brownie recipe


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Pesach brownie recipe

p.j. | Apr 19, 2005 10:24 AM

Finally, as promised, these are great. Serving suggestion: cut small, serve with fresh strawberries

P.J.’s Passover Brownies (Adapted from St. Louis Post-Dispatch, 1988)
Preheat oven to 325. Grease a 9 x 13 baking pan.

4 eggs, well beaten (egg beaters are ok, although given the rest of the ingredients, why bother?!)
2 cups granulated sugar
½ Cup cocoa powder
1 Cup canola oil
½ tsp. Salt
1 cup matzo cake meal (sifting optional)
1 cup chopped pecans (or walnuts)
2 cups semisweet chocolate chips

1. Beat eggs with sugar, cocoa, oil and salt.
2. Gradually add the matzo cake meal.
3. Stir in pecans* and chocolate morsels, and pour into the baking pan.
4. Bake 30-40 minutes. You want a toothpick to come out a little sticky.
(*my kids don’t like the nuts, so after I have poured the batter into the pan,I add the nuts to ½ the pan & gently stir a bit)
NOTE: recipe can be halved and baked in a 9 x 9 inch pan: but then they wouldn’t last all week.

I will be happy to answer any questions, but these are really pretty foolproof. The original recipe gave a baking time of 25-30 minutes, but I have always found that they need almost 40-45 min.

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