Recipe by Elizabeth Kurtz

Cast-Iron Gebrochts Blondies with Caramel Sauce (Passover)

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Parve Parve
Easy Easy
8 Servings
40 Minutes

This delicious dessert is also fun and whimsical and a terrific way to end the holiday. I serve it in a cast-iron pan, which is an inexpensive pan but so very helpful to add to my Pesach stock of equipment. I use the pan for omelets, schnitzel and seared fish, but these blondies are especially good in it because the edges get crispy while the center stays gooey. If you do not have a cast-iron pan, feel free to bake these in a greased eight- or nine-inch square baking dish. Also, for a more personalized variation, feel free to substitute the chocolate chips and nuts with any other 1 and 1/2 cups of other toppings, like white chocolate chips, crumbled cookies, candy bars, toasted coconut or dried fruit. You can also add a teaspoon of instant espresso powder, 1/2 teaspoon almond extract, or a little liqueur.



Easy Caramel Sauce

  • 1 cup granulated sugar

  • 1/4 cup water

  • 1/2 cup heavy cream or pareve whipping cream

  • 1 teaspoon kosher for Passover vanilla extract

  • generous pinch of coarse salt

  • 6 tablespoons unsalted margarine or butter, cut into pieces


Prepare the Blondies


Preheat the oven to 350 degrees Fahrenheit.


Melt margarine in a medium saucepan. When completely melted, remove from heat and whisk in  brown sugar and stir until smooth. Add egg, vanilla and salt and mix. Stir in potato starch, matzo meal, chocolate chips and nuts.


Spoon batter into a 10-inch cast-iron skillet or an eight-inch greased square baking pan. Bake for 20 to 25 minutes, until lightly browned but still a little underbaked.

Prepare the Caramel Sauce


Stir sugar and water in a three-quart heavy-bottomed saucepan. Place pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble, about three to four minutes. Continue to cook, undisturbed, until sugar has caramelized and turns a deep amber color, about eight minutes (if needed, brush down the sides of the pan with a pastry brush to prevent crystallization). Do not burn sugar; it should be amber or honey-colored, not deep brown.


Slowly pour in the whipping cream, whisking continuously until all of the cream has been incorporated. Whisk in the vanilla and salt. Quickly whisk in margarine/butter until completely melted and continue cooking until slightly thickened. Turn off heat and set aside to cool in the pan for 10 minutes. Sauce will thicken as it cools.


Store in a glass container and allow to cool completely. Can be rewarmed.


You can make this caramel in advance. Make sure it is covered tightly, and store for up to one month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is okay at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to three months. Thaw in the refrigerator or at room temperature, then warm up before using.


Styling and Photography by Chay Berger

Cast-Iron Gebrochts Blondies with Caramel Sauce (Passover)

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