Print: Joanie's Pesach Brownies

Joanie's Pesach brownies taste just as good as the non-Passover version! My family always complained that baked goods that were kosher for Passover tasted terrible, so I took my regular brownie recipe and created a flour- and leavening-free version.

Prep

22 min

Cook

66 min

Servings

Difficulty

Medium

Ingredients

0.5 cups butter
2 , 1 ounce
1 cup white sugar
2 large eggs
1 teaspoon vanilla extract
0.5 cups potato starch
3 tablespoons matzo meal
0.5 teaspoons salt
0.5 cups chopped walnuts , Optional
0.5 cups semisweet chocolate chips , Optional

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking pan.
2 Melt butter in a small saucepan over medium heat. Off heat, stir in unsweetened chocolate until melted.
3 Beat sugar and eggs together in a bowl with an electric mixer on medium speed for about 5 minutes. Reduce speed to low; beat in chocolate mixture, then beat in vanilla.
4 Whisk potato starch, matzo meal, and salt together in a separate bowl; stir into chocolate mixture with a spoon until well combined. Stir in walnuts and chocolate chips. Pour batter into the prepared pan.
5 Bake in the preheated oven, until brownies are dry on top and begin to pull away from the sides, 25 minutes.

Nutrition per serving

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