12 Servings
50 Minutes
Allergens
The title of this treat says it all. I have personally never come across Pesach brownies so rich and decadent… and all in one bowl! No mixer necessary!
For a year-round variation, try this simple brownie recipe by Estee Kafra.
Preheat oven to 350°F (180°C).
Place the chocolate and oil in a medium-sized bowl set over a double boiler and let melt. Stir to combine. Remove from heat.
Quickly add the sugar and whisk into the mixture. Moving quickly, add eggs, one at at a time, and whisk vigorously until combined.
Add the cocoa powder, salt, and potato starch and mix until everything is combined.
Pour into a lined 9- x 13-inch baking pan. Sprinkle with chocolate chips if desired or stir some walnuts into the batter.
Bake for 35 minutes for a softer center and 40 minutes for a brownie baked through. Let cool and slice into squares.
Delicious and well received.
However, if you are using chocolate for melting that is 50% or under there is absolutely no need for so much sugar.
It’ll come out way to sweet.
Start with 1 cup, make the rest of it; and then before you transfer it and add in the chocolate chips, taste it and see if you really think that you need more.
These are so incredible you don’t even miss the flour. We make them for Pesach every single year since the recipe was published.
Is the baking chocolate in this recipe unsweetened?
Yes, unsweetened or semi-sweet chocolate