These flourless, kosher for passover brownies are so fudgy and delicious!
These don’t contain matza meal or cake flour (like many kosher for passover dessert recipes), which is an added bonus.
I used this recipe from the Chicago Tribune and slightly filled in gaps I saw in the recipe.
Flourless Kosher for Passover Brownies
- 1 tablespoon sugar, for the pan
- 10 ounces semisweet chocolate, chopped or chips
- 5 tablespoons unsalted butter, cut up (or substitute canola oil)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup almond meal (aka almond flour)
1. Prep: Rub a little butter along the bottom and sides of an 8-inch square baking pan, as glue. Line the pan with parchment paper, leaving some overhang. Butter top side of the parchment paper across the bottom of the pan. Sprinkle with 1 tablespoon sugar and tap pan to spread sugar over the butter. Heat oven to 350.
2. Zap: Tumble chocolate and cut-up butter into a mixing bowl. Microwave to melt, about 2 minutes. Stir smooth.
3. Mix: Using a wooden spoon, stir in, one at a time, in order (to the chocolate and cut up butter mixture): eggs, vanilla, salt, sugar and almond meal. Stir until batter is thick and glossy, about 1 minute. Scrape batter into prepared pan.
4. Bake: Slide pan into the middle of the oven and bake until tops of brownies are glossy and puffed in the center and a toothpick poked in the center comes out speckled with crumbs (not slicked with batter), about 50 minutes.
5. Serve: Cool completely in pan (about 1 hour). Grasping the paper overhang, lift brownies out onto a cutting board. Slice into 16 squares. Enjoy … obviously.
Note: I waited only 15 minutes for the brownies to cool before cutting and it ended up with some messy slices. Being patient and allowing the brownies to completely cool before eating will make a huge difference with presentation!