I created these moist, chocolate-y brownies for my stepdaughter several years ago. I was new to Kosher for Passover cooking when I first met her and had a lot of fun playing with matzo meal and matzo cake flour to come up with scratch treats that were easy to make and tastier than the box mixes that crowd grocery store shelves during Passover.
This is a great recipe to make with children—the batter comes together in one bowl, stirred with a spoon.
The finishing sprinkle of coarse sea salt is a new addition, added by a friend who was taste-testing this batch for me. It’s both pretty and delicious, adding texture and depth of flavor to already fudgy brownies. An evolving tradition…I love it.
Kosher for Passover Brownies
3 large, organic eggs
1 1/2 c. granulated sugar
1 tsp. vanilla
3/4 c. (1 1/2 sticks) butter (or margarine, for non-dairy), melted
1/3 c. Kosher for Passover matzo cake meal
3/4 c. cocoa (not Dutch-processed)
coarse sea salt
Preheat oven to 350 degrees F. and grease an 8×8-inch pan. In a medium bowl, beat eggs with a spoon. Add sugar and vanilla and beat. Add melted butter and beat. Stir in matzo cake meal and cocoa. Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out with a bit of thick, moist batter clinging to it. Cool to room temperature. Serve with a sprinkle of salt.