If you’re searching for the richest, fudgiest Passover brownies, you’ve landed in the right kitchen. These Passover brownies are deeply chocolatey, made without flour, and completely kosher for Passover. I’ve baked countless versions of Passover brownies over the years, tweaking until the texture was just right moist, dense, and crowd-pleasing. Whether you’re hosting a seder or craving dessert that fits the holiday’s rules, these Passover brownies deliver big flavor with minimal effort. We’ll cover how to make them, why they work, and how to customize them to your preferences. Let’s get baking the best Passover brownies you’ve ever had.
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Passover Brownies Recipe Easy To Do
- Total Time: 45 mins
- Yield: 2 dozen brownies 1x
- Diet: Kosher
Description
Fudgy, flourless Passover brownies made with matzo cake meal. Rich chocolate flavor, kosher for Pesach, and easy to make.
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 (optional)
Instructions
1. Preheat the oven to 325°F (165°C) and grease a 9×13-inch baking pan.
2. In a large bowl, beat the sugar and eggs with an electric mixer until fluffy.
3. Add the oil and beat until smooth.
4. Stir in cocoa powder and matzo cake meal until well combined.
5. Fold in walnuts or use them as a topping.
6. Pour into prepared pan and bake for 30–35 minutes.
7. Check at 30 minutes. The top should be dry and edges pulling back.
8. Cool completely before slicing and serving.
Notes
For extra fudgy texture, do not overbake. Let brownies cool completely before slicing. You can omit the walnuts or top with kosher chocolate chips.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
My Passover Brownie Story (and Why This Recipe Works)
Growing up in a small town near Bologna, Italy, Passover wasn’t something we celebrated. But when I moved to NYC at 24, I met friends and neighbors for whom the holiday was sacred. That’s when my culinary journey collided with kosher traditions. I was asked to contribute dessert for a friend’s seder. So I rolled up my sleeves and set out to craft the perfect Passover brownies fudgy, rich, and flour-free.
The challenge? No flour, no baking powder, and definitely no chametz. I experimented with matzo cake meal, swapped flour for cocoa and eggs, and tested dozens of batches. Some were too dry. Others crumbled. But one batch? Pure gold. Moist, chocolate-packed, and perfectly kosher for Passover.
Today, these brownies are a staple at our spring table and trust me, no one misses the flour.
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Why These Brownies Are the Best for Passover
This recipe is more than just a workaround. It’s a celebration of texture and flavor without compromising kosher laws. The secret? Underbake slightly and use high-quality cocoa. The result is dense, fudgy brownies that rival your year-round favorites. A generous amount of eggs adds structure, and matzo cake meal gives a soft bite without heaviness.
Want to dress them up? Sprinkle walnuts on top instead of mixing them in. They add crunch and visual appeal and make nut-free removal easy for guests with allergies.
If you’ve ever wondered whether you can eat brownies during Passover, this recipe proves you absolutely can with confidence and a whole lot of chocolatey joy.
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Making the Perfect Passover Brownies (Step-by-Step & Tips)
Easy Passover Brownies with Pantry Staples
When I say this recipe is easy, I mean it. No stand mixer. No obscure ingredients. Just rich chocolate flavor, classic texture, and pantry staples. To make these Passover brownies, you’ll need five core ingredients: eggs, sugar, vegetable oil, cocoa powder, and matzo cake meal. That’s it. You’ll stir, pour, and bake all in under an hour.
Start by beating together sugar and eggs until the mixture is pale and fluffy. This helps incorporate air since we’re not using leavening agents. Then, mix in your oil, which keeps the brownies moist even after a few days. Sift in the cocoa and matzo cake meal for even distribution, stir gently, and fold in the walnuts if you’re using them.
Bake at 325°F and here’s the secret: Check them at 30 minutes and don’t overbake. The top should look dry, but the center should still jiggle slightly. That underbaked center becomes the fudgy heart everyone raves about.
After baking, let the brownies cool fully before slicing this helps them firm up and slice cleanly. Want to skip the nuts? That’s fine too. Just dust with powdered sugar or serve with a dollop of whipped cream for an elegant finish.
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Troubleshooting & Common Variations
If your brownies come out dry, the culprit is likely overbaking or skimping on oil. These aren’t your typical boxed mix brownies—they rely on careful timing and moisture retention. Always use a timer and check early.
If they’re too crumbly, it might be the matzo cake meal. Different brands vary in grind size. I recommend using a superfine matzo meal to avoid a gritty texture.
Want to go nut-free? Add chocolate chips or swirl in kosher-for-Passover raspberry jam. You could even fold in coconut flakes or top with marshmallows (just be sure they’re certified kosher for Passover).
Gluten-free? You’re already there—matzo cake meal is made from gluten-free matzo. Dairy-free? This recipe uses oil, not butter. For a decadent touch, try avocado oil or even melted coconut oil if you like a hint of tropical aroma.
Serving, Storage, and Variations of Passover Brownies
How to Serve Passover Brownies with Style
One of the joys of making Passover brownies is how versatile they are. You can serve them warm for a casual seder dinner, or chill them overnight for a denser texture that’s ideal for slicing and plating at more formal gatherings. I love stacking them on a platter, topping them with a sprinkle of powdered sugar or crushed kosher-for-Passover chocolate-covered almonds for extra flair.
Hosting kids or looking to keep dessert simple? Cut the brownies into small squares and serve with toothpicks or mini dessert forks. A scoop of coconut milk ice cream or fresh berries on the side makes them Passover-party ready.
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Storing and Freezing Your Passover Brownies
Here’s something I’ve learned after many years of hosting: Passover brownies store beautifully. Once completely cool, place them in an airtight container with parchment between layers. They’ll stay moist and delicious for 3-4 days at room temperature. For longer storage, refrigerate for up to a week.
Want to bake ahead? These brownies freeze exceptionally well. Just wrap them tightly in plastic wrap and foil, or place in a zip-top freezer bag. When ready to serve, thaw at room temperature. The fudgy texture actually improves after a day or two, making them a great make-ahead option for busy holiday prep.
Pair them with coffee after a big meal, or tuck them into lunchboxes during the week of Passover. And if you’re curious about how matzo cake meal compares to other flour substitutes.
FAQs About Passover Brownies + Dietary Notes
Can Jews Eat Brownies During Passover?
Absolutely Passover brownies are a popular dessert choice as long as they follow kosher for Passover guidelines. That means no chametz (leavened grains like wheat, barley, or rye), and no standard flour. This recipe uses matzo cake meal, which is ground from already-baked matzo and considered kosher during Passover. As always, check that all ingredients are certified kosher for Passover, especially cocoa and nuts.
Can You Eat Cake During Passover?
Yesbut only if it’s made with approved ingredients like potato starch, matzo meal, or nut flours. Traditional cakes with baking powder or flour are off-limits unless the baking powder is certified kosher for Passover (some authorities still avoid it). These Passover brownies work as a great flourless “cake” substitute and are so rich they often replace cake at our seders.
Can You Eat Chocolate for Passover?
Yes provided the chocolate or cocoa powder is certified kosher for Passover. Many brands add stabilizers or emulsifiers like soy lecithin, which may not meet holiday rules. Always read labels carefully. In this Passover brownies recipe, stick to unsweetened cocoa powder with reliable kosher certification.
Do Brownies Have Leaven in Them?
Typical brownies do contain leavening agents like baking powder or baking soda, which are not permitted during Passover. However, this recipe is made without leavening and relies on eggs for lift and structure. That’s what makes these Passover brownies both compliant and naturally delicious.
The Best Fudgy Passover Brownies You’ll Ever Bake
Whether you’re baking for a crowd or treating yourself during the holiday, these Passover brownies are a surefire hit. With just a few pantry staples and one bowl, you get fudgy, chocolate-packed squares that don’t taste like they’re missing anything. No flour, no fuss—just rich, satisfying brownies that happen to be perfectly kosher for Passover.
You don’t have to give up dessert during Pesach. In fact, with this recipe, you might look forward to it more than ever. And if you’re building out your Passover dessert menu. happy baking!