Delicious & Easy Passover Brownies: The Ultimate Matzo Cake Meal Recipe (Dairy-Free Option!)
Embark on a delightful culinary journey with these exceptional Passover brownies, a recipe so good you’ll want to keep it in your rotation all year long! While I may not be a certified expert in every facet of Jewish cuisine, I’ve perfected a Passover brownie recipe that consistently yields fudgy, decadent results. What makes these brownies particularly special and perfectly suited for the holiday is their use of matzo cake meal instead of traditional flour, adhering to Passover dietary laws. Plus, they’re incredibly versatile: by simply selecting a non-dairy chocolate, you can effortlessly make these brownies parve, ensuring they fit seamlessly into your Passover Seder or any occasion where a dairy-free dessert is desired.
These brownies offer a wonderful solution for those seeking delicious, yet Kosher for Passover, dessert options. Forget the often-dry and crumbly reputation some Passover baked goods unfairly carry. This recipe promises a moist, chewy brownie experience that will surprise and delight even the most discerning palates. The secret lies in the unique properties of matzo cake meal and a balanced ratio of ingredients designed to maximize flavor and texture.
What is Matzo Cake Meal? Understanding this Passover Essential
Matzo cake meal is a cornerstone ingredient in Passover baking, and understanding its nature is key to successful holiday desserts. Essentially, it’s a very finely ground version of matzo meal, which itself is derived from ground matzo – the unleavened bread central to Passover. The process of making matzo involves rapidly baking dough made only from flour and water before it has a chance to rise, signifying the hurried departure from Egypt.
The distinction between matzo meal and matzo cake meal is crucial for bakers. While both come from matzo, matzo meal has a coarser texture, akin to breadcrumbs, and is often used for savory dishes like matzo balls or as a binder in meatballs. Matzo cake meal, however, is milled to a much finer consistency, closely resembling the texture of all-purpose flour. This fine grind makes it an ideal substitute for flour in delicate baked goods such as cakes, cookies, and, of course, brownies, during Passover when traditional wheat flour (and other leavened grains) are prohibited as *chametz*.
Due to its unleavened nature, matzo cake meal lacks gluten, the protein network found in wheat flour that provides elasticity and structure to baked goods. This means it doesn’t have the same binding properties as regular flour. Consequently, it works best in recipes specifically formulated for Passover baking, where other ingredients (like eggs and fats) are used to provide the necessary structure and moisture. Attempting a direct 1:1 substitution of matzo cake meal for wheat flour in a standard recipe without other adjustments often leads to dense or crumbly results. However, in recipes like these brownies, which are developed with its characteristics in mind, matzo cake meal contributes to a uniquely rich and satisfying texture. Beyond desserts, it also serves as an excellent thickener for gravies and sauces, offering a kosher-for-Passover alternative to flour or cornstarch.
A Year-Round Treat: Beyond Passover
While matzo cake meal is a staple for Passover, its utility doesn’t end there! In many regions, you’ll find matzo cake meal readily available in grocery stores during the month leading up to Passover. However, its seasonal availability can sometimes make it tricky to source year-round. Don’t fret if you can’t find matzo cake meal; for these brownies, you can successfully substitute 85 grams of regular matzo meal. Just keep in mind that matzo cake meal will yield a noticeably smoother, more refined texture in the final brownie, which is why it’s my preferred choice for that ultimate fudgy bite.
In fact, I’m so fond of the texture and rich flavor these brownies achieve with matzo cake meal that I’ve started making them regularly throughout the year, completely outside of the Passover season. There’s a certain joy in sharing these truly delicious treats and then revealing the “secret ingredient” – the matzo cake meal – to unsuspecting friends and family. Their surprise often turns into intrigue, and it’s a great conversation starter about the versatility of Passover ingredients.
Once baked and properly chilled, these brownies emerge from the 8-inch square metal pan with an irresistible sheen and a perfect, dense chewiness. Chilling is a crucial step that not only makes them easier to cut but also significantly enhances their fudgy texture. This photo captures just how rich and inviting they look after cooling.
And here’s an individual brownie, showcasing that perfectly shiny top and generous scattering of toasted pecans – a hallmark of a truly great brownie! The recipe suggests a serving size of 12, offering a substantial treat for each person. However, these brownies are incredibly versatile when it comes to portioning. You could easily slice them into 16 smaller, more bite-sized pieces, perfect for a party or lighter dessert. Alternatively, if you’re feeling indulgent, cut them into 9 jumbo-sized squares for a truly satisfying experience. For an elegant presentation, especially for a special gathering, consider cutting them into 18 delicate wedges. No matter how you slice them, they’re guaranteed to be a hit!
**A Versatile Foundation for Brownie Lovers:**
In a recent experiment, I loved these Passover brownies so much that I decided to try making a non-Passover batch using 85 grams of all-purpose flour instead of matzo cake meal. And guess what? It worked beautifully! This discovery means that this recipe isn’t just a fantastic Passover dessert; it’s also a wonderfully reliable foundation for a good oil-based or non-dairy brownie any time of the year. The use of oil provides an incredibly moist texture, and the ability to choose dairy-free chocolate chips makes it an excellent option for those with dietary restrictions or preferences, offering a rich, chocolatey treat without compromise.
Speaking of delicious Passover desserts, while you’re gathering your ingredients for these brownies, be sure to also try the Small Batch Matzo Crunch. It’s another one of our absolute favorites that we enjoy making and devouring long after Passover has passed. These two recipes prove that Kosher for Passover baking can be every bit as enjoyable and delicious as any other type of baking!
More Passover Dessert Inspirations
If you’re looking to expand your repertoire of Kosher for Passover desserts, check out these other fantastic recipes. Each one offers a unique and delicious way to celebrate the holiday:
- Passover Recipes – A comprehensive collection of various dishes for the holiday.
- Passover Chocolate Chunk Bars – Another wonderful chocolate treat that’s easy to make and perfect for sharing.
- Matzo Meal Chocolate Chip Cookies – A classic cookie reimagined for Passover, offering a familiar comfort.
- Quick Small Batch Matzo Crunch – An addictive, sweet, and salty snack or dessert that disappears quickly!
- Nutty Matzo Granola – A healthier, yet delicious, option for breakfast or a snack during Passover.
Recipe: The Best Fudgy Passover Brownies
Passover Brownies
Cookie Madness
Pin Recipe
Ingredients
- 2 large eggs
- 1 egg yolk
- 1 ¼ cups granulated sugar
- ½ cup plus 2 tablespoons vegetable oil
- ½ cup plus 2 tablespoons matzo cake meal 85 grams
- ¾ cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- ¼ teaspoon plus a pinch of salt
- ⅔ cup toasted chopped nuts plus a little more for garnish (e.g., pecans or walnuts)
- ½ cup dairy free chocolate chips (for parve option, otherwise regular chocolate chips are fine)
Instructions
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**Prepare for Baking:** Preheat your oven to 325 degrees F (160 degrees C). To ensure easy removal and clean slices, line an 8-inch square metal baking pan with nonstick foil, leaving an overhang on the sides to create “handles.” This will make lifting the cooled brownies out of the pan a breeze.
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**Mix Wet and Dry Ingredients:** In a large mixing bowl, combine the large eggs, egg yolk, and granulated sugar. Using an electric mixer, beat these ingredients together for about 2 minutes until the mixture is light, fluffy, and slightly thickened. Gradually add the vegetable oil, continuing to mix until fully incorporated. Next, add the matzo cake meal and unsweetened cocoa powder, stirring with a spatula or on low speed until the batter is smooth and just combined. Be careful not to overmix at this stage. Finally, gently stir in the espresso powder (which enhances the chocolate flavor without making it taste like coffee), the salt, the toasted chopped nuts, and the dairy-free chocolate chips.
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**Bake:** Scrape the rich brownie mixture evenly into your prepared pan. If desired, sprinkle a little more of the toasted nuts over the top for added texture and visual appeal. Place the pan in the preheated oven.
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**Cool:** Bake for approximately 30-32 minutes, or until the brownies appear set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking, as this will result in dry brownies. Once baked, remove the pan from the oven and let the brownies cool completely on a wire rack in the pan.
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**Chill and Serve:** For the best texture and cleanest cuts, I highly recommend chilling the brownies for at least an hour (or even longer, in the refrigerator) before attempting to lift them from the pan using the foil handles. Once chilled, transfer them to a cutting board and slice them into your desired serving sizes using a sharp knife. Enjoy your perfectly fudgy and flavorful Passover brownies!