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passover chocolate brownies



125 grams (4 oz) unsalted butter

180 grams (6 oz) dark chocolate

¼ cup potato flour (starch)

¼ cup superfine matzo meal

1½ tablespoons cocoa powder

¾ cup caster (superfine) sugar

2 large eggs

1 cup walnuts/pecans/toasted macadamias, chopped into large pieces


Sift the potato flour and cocoa together.

Melt the butter and the chocolate together in a medium sized bowl over simmering water or in the microwave.

Stir in the sugar and the beaten eggs.

Mix in the matzo meal, the cocoa mixture and the nuts until well combined.

Spoon the mixture into a greased and paper lined 20 cm (8 inch) square tin.

Bake at 190 º C/350 ºF for 30 - 40 minutes, or until just cooked when tested with a skewer. The brownie crumb should come out a bit damp.

Allow the brownies to cool in the tin, before turning out and removing the paper.

Cut into squares.

I’ve also made these using raspberries instead of the nuts.

© 2011 Jillian Leiboff