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Passover Brookies


One year, when driving back to Lakewood from Minneapolis, we stopped in South Bend to visit my brother and sister-in-law. She served us supper, and for dessert she put this on the table. All my kids start grabbing. With a full mouth, one of my kids said, “Yum! What is this?” “It’s a brookie!” “A what?” “A brownie and a cookie mixed together.” What a brilliant idea! You can’t decide which of the two best desserts to make, so you make both in one!   This recipe was featured during our Pesach in a Pot intiative in April 2022. For more great Passover ideas, watch Pesach in a Pot!


Prepare the Brookies

1. Preheat oven to 350 degrees Fahrenheit. Line an eight-inch square baking pan with Gefen Parchment Paper.
2. In a bowl, combine all brownie layer ingredients; pour into prepared pan.
3. In a second bowl, combine cookie layer ingredients; place on brownie layer. (It’s easiest if you flatten pieces of the dough with your hand and place them on the bottom layer.)
4. Bake for 35 minutes or until toothpick inserted in the center comes out clean. When cooled, cut into squares.


This recipe works best using a real pan; however, if you are using a disposable pan, you might have to increase the baking time by five to 10 minutes.

Add 1/2 cup chocolate chips to the brownie layer to make it super chocolatey.


Recipe reproduced from My Pesach Kitchen by Faigy Murray with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.