Engel's Passover Brownies – a delicious recipe with chocolate, butter, cocoa, Passover cake meal, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
and butter an 8-inch square baking pan.
3
Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth.
4
Cool mixture 10 minutes.
5
In a small bowl whisk together cocoa powder and cake meal.
6
In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture.
7
Add cocoa powder mixture and beat at low speed until just combined.
8
Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
9
Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering.
10
Cool brownies completely in pan on a rack before cutting into 16 squares.
11
Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.
793
kcal
Calories
51
g
Fat
81
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ounces unsweetened chocolate, 1 stick (1/2 cup) unsalted butter, 3 tablespoons unsweetened cocoa powder (not Dutch-process), 1/2 cup Passover cake meal, and more.
Yes, Engel's Passover Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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