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Matzo brownies recipe

Matzo brownies recipe


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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

Delicious brownies for Passover! These are made with matzo meal, eggs, cocoa powder and chopped walnuts.

19 people made this

IngredientsServes: 24

  • 5 eggs
  • 500g (1¼ lb) caster sugar
  • 300ml (1/2 pint) vegetable oil
  • 100g (3¾ oz) matzo cake meal
  • 125g (4¼ oz) cocoa powder
  • 150g (5 oz) chopped walnuts

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping. See footnote).
  2. Bake in a greased 23x33cm (9x13 in) baking tin at 160 C / Gas mark 3 for 30 minutes. Check the brownies and return to the oven an additional 5 minutes if needed. The secret to moist brownies is to underbake them.

Nuts

I put nuts on top rather than in the brownies for two reasons: They make the top look good without having to ice them and, for those who don't or can't eat nuts, they are easily removed without having to search for them.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (19)

by J3WHITE

I thought these brownies were great! It's so hard to find a passover dessert recipe that tastes delicious as well. This did it. I'll be making these every year!-21 Apr 2000

by Oh Mama

Wonderful recipe. Similar but better than Passover Brownies in Second Helpings Please. For easy removal, I greased pan & lined it with parchment paper, which I also greased. At 30 minutes, toothpick doesn't come out clean but the top is set & brownies are perfectly moist. Note: Cake meal is ground finer then regular matzo meal. You can make matzo cake meal by using blender to grind matzo meal into a fine powder. Strain to sift out any lumps. Brownies freeze well. If freezing, don't ice until defrosted. Optional Icing: In microwave, melt in 20 second intervals, 6 ozs. semi-sweet chocolate squares or chips, 1½ tbsps. margarine & 1/8 + 1/16 tsp. water.-27 Mar 2010

by Oreet

The best Passover brownies I have ever made. If you don't have cake meal you can use regular matza meal - the consistency will be a bit less smooth, but they will be great nonetheless - and won't last long.-25 Apr 2008


Easy Passover Matzo Toffee

My grandmother used to make this recipe for easy Passover matzo toffee for us growing up. It was always something to look forward to every year on Passover. As I was researching the recipe I ran across others like it called matzo crack or matzo candy that are usually credited to Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. Unlike those recipes, this one does not contain as large of a quantity of chocolate chips (I have always thought that the amount of used chocolate chips were an overload to my senses).

The sweet nutty buttery toffee flavor goes perfectly with the clean crispy matzo as a base. This recipe is so quick and easy to make that you can whip up a second batch in no time when the first one runs out. and it will!


30 Delicious Passover Desserts to Satisfy Your Sweet Tooth

These indulgent bites prove that you don't always need flour for a delicious Passover treat.

So you've got a whole bunch of delicious Passover recipes to make this year, but what about dessert? You might think it impossible to follow the no-flour and no-leavening rule on the traditional Jewish holiday &mdash especially when it comes to dessert &mdash but these 30 delicious treats prove otherwise after all, the removal of "leavened" products for Passover doesn't have to mean boring, tasteless sweets!

This year, get creative in the kitchen with these grain-free and gluten-free desserts that are perfect for Passover, including the best matzo treats and coconut macarons as well as the tastiest desserts made with mousse and meringue. None of these Passover desserts contain chametz (leavening, wheat, barley, spelt, rye, or oats) &mdash though some recipes might use kitniyot (legumes like corn and rice), so be sure to check the ingredient list carefully if you're avoiding the latter for the holiday as well. And of course, for more ideas for Passover, be sure to check out our best matzo bread recipes afterwards, too!


Eat. Watch. Do. Newsletter

1/2 cup almond meal (aka almond flour)

1. Prep: Rub a little butter along the bottom and sides of an 8-inch square baking pan, as glue. Line the pan with parchment paper, leaving some overhang. Butter top side of the parchment paper across the bottom of the pan. Sprinkle with 1 tablespoon sugar and tap pan to spread sugar over the butter. Heat oven to 350.

2. Zap: Tumble chocolate and cut-up butter into a mixing bowl. Microwave to melt, about 2 minutes. Stir smooth.

3. Mix: Using a wooden spoon, stir in, one at a time, in order: eggs, vanilla, salt, sugar and almond meal. Stir until batter is thick and glossy, about 1 minute. Scrape batter into prepared pan.

4. Bake: Slide pan into the middle of the oven and bake until tops of brownies are glossy and puffed in the center and a toothpick poked in the center comes out speckled with crumbs (not slicked with batter), about 35 minutes.

5. Serve: Cool completely in pan (about 1 hour). Grasping the paper overhang, lift brownies out onto a cutting board. Slice into 16 squares. Enjoy … obviously.


  • 2 matzo crackers, broken into shards
  • 180g/6⅓oz dark chocolate, broken into pieces
  • 20g/¾oz shelled pistachios, roughly chopped
  • 20g/¾oz dried sour cherries or cranberries
  • 15g/½oz pumpkin seeds
  • 1 tbsp desiccated coconut
  • flaky sea salt (optional)

Line a large baking tray with baking paper. Spread the matzo cracker shards evenly over the tray, leaving about 5mm/¼in between each piece.

Put the chocolate in a heatproof bowl. Set the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Leave the chocolate to melt, stirring once or twice.

Pour the melted chocolate over the broken matzo, using a spatula to spread it evenly over all the pieces. Sprinkle over the pistachios, dried fruit, pumpkin seeds and coconut, and a light sprinkling of sea salt, if using.

Leave to set at room temperature. Break into shards and store in an airtight container.


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I only made the glaze, and it's just lovely! I used salted butter and cabernet sauvignon. It has a beautiful depth with a dry wine.

I am not Jewish but I made these brownies for my boyfriend's dad's birthday and everyone was raving they were so good. I used butter and flour instead of margarine and matzo meal. They were simply amazing.

Fabulous! Made it for 2nd nite of Passover and it was "gone" shortly after it was put out. Put out a second which had not been glazed and it was gone too.

i made just the glaze for some chocolate chip scones. it was exquisite, although i did use the butter instead of the margarine. i also substituted a drier wine - crosspoint pinot noir. i almost drank the glaze out of the pan, it was so good!

I love these brownies. I made them last year for passover and even people who complain about flour-alternatives loved these brownies. I caught the hostess in the kitchen licking the glaze off the plate. She made me swaer i will bring them again next year (tonight) so off to the kitchen i go.

I made these brownies without the glaze, and they were the best brownies I've ever made. They are moist and chewy, yet cakey. If you don't like a strong orange flavor, use less orange zest.

None of the guests at my seder thought these were anything special and I was happy I had two other desserts on hand. I thought the matzo meal taste was very distinctive and I really wish I would thought to leave the orange zest out. Too tangy with the chocolate. The wine glaze wasn't bad. I might try that again next year, but will go back the Engel's passover brownies. A truly fabulous recipe. and not just for passover.

I LIKE THE RECIPE,BUT I DONT THINK I MADE THE RECIPE RIGHT.THEN I TRYED IT AIGNE, AND IT WAS A SEXSES.NOW I MAKE YOUR COOKIE EVER NIGHT FOR DESERT. THE END

Yum! First time I bake a passover treat that doesn't come in a Manischewitz box. and I'm greeted with delicious results, even without the glaze. You can't tell that these were made with matzo cake meal! A new favorite on my passover menu.

These were great!! They didn't taste like they were made with matzah meal at all. Just beware that the frosting never really hardens.


Legendary matzo buttercrunch

The typical Passover Seder meal is a minefield of familial politics. Jackie Mason could base a stand-up routine on it: “I want the soup but no chicken in it matzo balls but soft, not hard, ones tzimmes but no prunes brisket but just a little and just a thin slice some potato kugel but not touching the brisket gravy salad with the light dressing in a separate container and I want fish but after the soup and before the meat. And I want it on the side!”

This is a Big Meal, an important meal and one wherein it is not unusual to feature a couple of different examples of a similar dish from several different contributors. Choose one dish over another, express a preference at this one’s brisket (‘so moist and not fatty!’) and you stand to gain or lose a relative. No one keeps a written record, but count on it-people remember who ate what. Passover begins at sundown April 7.

Real stand-offs occur when there are two of the same thing but done differently-like a traditional kugel and a tofu one, or gefilte fish from a kosher deli and a hopeful, from-scratch edition, undertaken when someone (usually plucky and 30-something), in a bold and whimsical pre-Passover moment, takes a chance and tries his hand at gefilte fish and fresh horseradish. This settled, the dispute continues to the chicken soup and matzo ball issue. And so it goes.

Until dessert. For dessert, it is not so much “who brought, who bought?'-it’s a matter of what is good. And what is always good, always welcome, especially at Passover, is chocolate.

The happy news for those who swoon at chocolate in its many guises on any occasion is that it is an exceptionally good choice at Passover. Richly flavored, pure in taste, chocolate-based Passover cakes, squares and confections deliver a good hit of dessert pleasure, bringing sweet but unmistakable closure to the Seder meal. Fresh fruit is refreshing, but no matter what people tell you about being “so full,” they still want a great, traditional dessert.

While we tend to be tolerant of Passover desserts because of the difficult criteria they must meet (no leavenings, usually no butter or other dairy products, no liquid vanilla or other alcohol-based extracts and, most of all, no wheat flour), everyone raves when you hit pay dirt with an exceptional creation. “Are you sure it’s a Passover cake?” is the highest accolade a Passover dessert can elicit.

The easiest way to achieve this is to give in to the inevitable chocolate conclusion. Chocolate does Passover better than any other ingredient, so showcase it-in brownies, truffles, tortes and cakes, and an outstanding, luscious chocolate buttercream roll. No excuses need be served with these treats--they are welcome on any table, at any time of year.


Recipe Summary

  • Cheesecake:
  • ½ cup chopped dried tart cherries
  • 1 tablespoon cherry liqueur
  • ¼ cup sugar
  • 6 ounces 1/3-less-fat cream cheese
  • 1 tablespoon matzo cake meal
  • ¼ teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • Brownies:
  • Cooking spray
  • 1 ½ teaspoons unsweetened cocoa
  • 3 ounces bittersweet chocolate, finely chopped
  • 1 ounce unsweetened chocolate, finely chopped
  • 6 tablespoons butter, cut into small pieces
  • ½ teaspoon vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 3.38 ounces all-purpose flour (about 3/4 cup)
  • ¾ cup sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt

To prepare cheesecake, place cherries and liqueur in a microwave-safe bowl. Microwave at HIGH 45 seconds or until boiling let stand 20 minutes. Place 1/4 cup sugar and cream cheese in a large bowl beat with a mixer at medium speed 1 minute or until smooth. Add matzo meal, 1/4 teaspoon vanilla, and 1 egg beat just until blended. Stir in cherry mixture.

To prepare brownies, coat a 9-inch square metal baking pan with cooking spray dust with cocoa. Combine chocolates and butter in a microwave-safe dish microwave at HIGH for 1 minute, stirring every 20 seconds. Let stand for 5 minutes. Stir in 1/2 teaspoon vanilla, egg whites, and 1 egg. Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour, 3/4 cup sugar, baking powder, and salt in a large bowl. Stir the chocolate mixture into flour mixture.

Scrape half of the brownie batter into prepared pan. Dot half of cheesecake batter on top. Top with remaining brownie batter. Dot with the remaining cheesecake batter. Swirl batters using the tip of a knife. Bake at 325° for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool completely in pan on a wire rack. Cut into squares.


Rocky Road Brownies

Let's get to it!
4 oz. semi-sweet chocolate, chopped
1-cup (2 sticks) margarine or 1 cup oil
1½ cups sugar
4 eggs
1-cup matzah cake meal
½ teaspoon salt
1 cup chocolate chips
2 cups mini marshmallows
1-cup walnuts, chopped

Topping:
1-cup mini marshmallows
½ cup chocolate chips
½ cup walnuts, coarsely ground

And here’s how you do it!
1. Preheat the oven to 325°F (160°C). Prepare a 9x13-inch pan by lining it with parchment paper or spraying it well with cooking oil spray.
2. Melt the chopped chocolate and margarine in a double boiler and stir well. Stir in the sugar. Cool slightly.
3. Whisk in the eggs one at a time. Stir in the cake meal and salt, and remove the pot from the heat. Stir in the chocolate chips, marshmallows and walnuts.
4. Pour this batter into the prepared baking pan and bake for 30 minutes or until set. Remove the pan from the oven, and sprinkle the brownies with the additional cup of marshmallows.
5. Slide the tray back into the oven and bake 3–4 minutes more, until the marshmallows are puffed. Remove the pan from the oven and melt the second set of chocolate chips.
6. Drizzle the melted chips all over the brownies and then sprinkle them, while the chocolate is still wet, with the last bit of ground nuts.


Related Video

I make these at Passover every year and everyone loves them - they are delicious! I make them exactly as the recipe reads. They're great brownies in general - not just great Passover brownies!

Haven't made this yet, looks intriguing. Has anyone substituted vegetable oil for the butter? I'm looking for a dessert to follow a meat dinner. Also, do these freeze well? THanks in advance for any advice!

2oz of unsweetened chocolate we had hanging around, splash of vanilla, blob of sour cream. (1/3 cup maybe?) Used suggested 1 cup white, 1 cup brown sugar. Delish. Cooked 25 minutes. Ate warm and mushy in the center.

The first time I made these I mis- read the recipe and used 1 stick of butter instead of 1 cup. They were dry and dense. Because of the reviews I made them again for 2nd night Seder and followed the enhancements that 'Love to Cook for U' made. I also cut down the sugar to 3/4 cup each white and brown sugar. I finished it with a chocolate ganache (1/3 cup boiling heavy cream poured over 6 oz choc chips and 1 tbls butter). Nobody could believe that these were Passover brownies. It was delicious!! Moist, flavorful and everything that all the other reviews have raved about.

Everyone RAVED about the brownies. So moist and delicious. I ground matzo to make my own matzo cake meal. Sifted the matzo to make sure it was very fine before measuring. I used half white and half brown sugar, added 1t. vanilla, 1/2 cup good quality choc. chips and a large squirt of liquid chocolate syrup (definitely added to the moistness) Checked them after 20 minutes of baking. They were done perfectly in 7x10 inch glass pan. The only thing I would try next time is reducing the sugar.

Nothing decadent about these. I found them to be dry and rather tasteless. Joan Nathan has a great Passover brownioe made with almond meal. Google the recipe and bake a brownie that is good all year round.

I was having a crazy day, not really concentrating, and started to use matzo meal not cake meal- realized it just as i started to pour it in so stopped before too much went in. Then realized i forgot to put the chocolate bits in so added it after it was in the oven for 6 minutes - just poured them on top and sort of stirred. 25 minutes later took the brownies out of the oven and they are terrific! I did do the 1/2 white and 1/2 brown sugar - this is a real winner for my family! I made it in a spring form and plan on slicing into wedges and serving with whipped cream for a dairy dessert.

Does anyone know if this will work with regular flour if I'm not doing it for Passover? Thanks.

Followed the suggestions of 1/2 brown and 1/2 white sugar as well as adding chips and raisins. Super moist and rave reviews. I used special dark cocoa and so these were more "blackies" than brownies.

These are delicious! Dense, fudgey, goodness. I made a chocolate ganache frosting to top them off which just made them even more fabulous!

I just made these for tomorrow's seder. I was worried because despite the warning not to burn them, I did over cook them by a few minutes. There was even a crust around the edge (the recipe stated that there should be no crust). They were delicious, a bit cake-like (which I like) and every bit as yummy as any brownie youɽ make the rest of the year. I also added some large dark chocooate chips to the mix and a few semi-sweet chips on top bc that's what I had on hand. They're great!

I did half and half of the sugar, but I also added 2 squares of melted unsweetened chocolate for a stronger chocolate flavor. I also now add chocolate chips, plus 1/2 cup or more of white raisins. They are basically hidden in the brownie, but they make them so moist! I learned about this from a wonderful kosher caterer in Phoenix! I also freeze them and then when I unfreeze them, I put a chocolate icing on top! They are fabulous! No one can believe they are for Passover and everyone wants the recipe!

I made these in a hurry before reading the reviews. I also used half white - half brown sugar. I would have cut the sugar down, tho. A bit too sweet. But for Passover, these are great!

These brownies were amazing! I followed the other reviewer's advice to use 1 cup granulated and 1 cup brown sugar, which helped to make these thick and fudgy. Instead of walnuts I used 4 oz. unsweetened chocolate. My seder guests could not touch them because we were so full, but I brought them to work the next day and all my non-Jewish coworkers ate them up and had no idea they were kosher for Pesach.

Divine! This recipe is very close to my regular brownie recipe (originally from Susan Mendelson of The Lazy Gourmet in Vancouver), so I knew it would be fab, and knew I could play with it a bit. I used half brown and half white sugar, 1 cup cocoa powder and 2 Tb. Medaglia d'Oro espresso powder (no need to dissolve in liquid). I beat the mixture with a stand mixer for several minutes after adding the eggs and BEFORE adding the matzoh meal. Then I stirred in a package of pareve chocolate chips instead of nuts. Lined 9X13 pan with parchment paper so they were easy to remove -- baked only 20 minutes and they were perfect. Made icing from 1 cup pareve margarine (I generally hate the stuff but it was a meat meal), 1 cup cocoa powder, 1 cup icing sugar (all kosher l'Pesach), 2 Tb espresso powder and a pinch of salt, whipped together in a food processor. Huge hit. I am now the official purveyor of brownies for future seders!

delicious. made these as one of my desserts for seder and they were a big hit.

Excellent Passover brownies. Almost like brownies. I made them w/ my kids and they had fun doing it. I took the suggestions of others and used 1/2 white and 1/2 brown. Did't add walnuts.

Wonderful - thanks to reviewers for the tips-I also used half white and half brown sugar, and instant coffee powder, and I added a generous tablespoon of cognac and vanilla too. I lined the bottom of a round baking pan with baking paper, and turned the cake up-side down.After peeling off the paper I got a beautiful smooth surface on which I spread a sinful mixture of dark chocolate,butter,instant coffee powder, cognac and a dash of cinnamon - all melted and spread when cooled. a fantastic passover cake.

Yum. This may be the best Passover dessert of all time. I used strong, high-quality coffee and loved the flavor it added. I also used half white and half brown sugar, was generous with the cocoa powder, and added a teaspoon of vanilla. Make sure not to over-bake - they're delicious when still moist and gooey. Definitely a keeper.

YUM. This may be the best Passover dessert of all time. Used very strong, good coffee and loved the flavor it added. I was also generous with the cocoa powder, used 50/50 white and brown sugar, and added one teaspoon of vanilla. Don't forget the walnuts. This one's a keeper.

I really like these brownies, and agree that theyɽ be pretty good any time of the year. I don't normally cook brownies from scratch, but for a time when I can't go to my box of Duncan Hines, they are not much more time consuming to make and are certainly superior to a passover brownie mix. They just don't get that good crust that regular brownies do, they are more cake-like. I cooked them for just under 25 minutes, the center did not seem to be set when they were hot, but firmed up when it cooled. I probably would not go out of my way to bake these myself during the rest of the year (as opposed to a regular mix), but would not have any problem eating them if someone else wanted to do the work. Four forks since I'm grading on a curve for passover, three for the rest of the year!

These are a 4 forker for Passover. I did add a handful of chocolate chips to the recipe as well. I did have to put the pan in the freezer for a little while after they cooled in order to cut them and get them out. Maybe next time a piece of foil on the bottom would be helpful.

Has anyone tried this recipe with less than 2 cups of sugar. I was thinking of cutting it to down 1/2 cup of white and 1/2 cup of brown sugar.

Wow -- these are good -- definitely don't taste like a "Passover" dessert! However, I did find them a little dry. so I tried just "Pesach-ifying" my favorite brownie recipe from "The Joy of Cooking." I subbed matzo cake meal for regular flour (the cannister says that 1 c. of flour is equivalent to 5/8 c. of cake meal), used half white and half brown sugar, added 1/4 t. instant espresso powder, upped the vanilla a little (for those who are strict about the food restrictions this wouldn't work as vanilla extract has grain alcohol -- a Passover no-no) and threw in a handful of chocolate chips. I couldn't tell the difference between these and regular brownies!


Watch the video: Matzo Brei 6 Ways (July 2022).


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