Homemade Passover Brownie Mix

Super easy, gluten-free, kosher for Passover brownies.

These brownies are more or less based on this recipe from the LA Times, but I swapped out the melted bittersweet chocolate for cocoa powder to make this recipe even easier to make. I also replaced the pecans called for in the original recipe with chocolate chips because my son hates big pieces of nuts in his desserts. And I added in some coffee powder to intensify the chocolate flavor.

You could easily make your own brownie mix by combining the dry ingredients in a bowl or bag. When your kids want to make brownies, all they need to do is mix the dry ingredients with a couple of eggs and a half cup of oil.

I accidentally changed the baking temperature with the first batch of this recipe, and they results were much cakier than the above brownies (my second batch). Fudgy or cake-ey, you pick (I would stick with the higher baking temperature; I find them a bit too mushy baked at the lower temperature).

Homemade Passover Brownie Mix

Inspired by this recipe by Phyllis Glazer in the LA Times. I swapped out the melted chocolate from the original recipe for some cocoa powder, left out the chopped pecans, and added in some coffee powder and chocolate chips.

Combine:
1/3 cup potato starch
1/2 cup cocoa powder
1/2 cup ground almonds
1 cup sugar
pinch salt

In a bowl, combine:
2 eggs
1/2 cup oil
1 tsp. coffee powder (optional, and you can add it to the dry mix if you are making the dry mix ahead of time)
1 tsp. vanilla (you could use some vanilla sugar and add it to the dry mix if you are making the dry mix ahead of time)

Dump the dry mix into the egg/oil mixture and mix well to combine. Add add-ins, or reserve them for sprinkling on top:

1 cup chopped pecan or same amount chocolate chips (or both–and coffee flavored chocolate chips are quite nice here)

Put the batter into a greased 9″ round or square pan (line the pan with foil and then grease to ensure easy removal).

Bake at 325 degrees (for fudgy) or 350 degrees (for cakier), 25-30 minutes.

Baking in a round pan gives you something you can serve like a dense torte.

Update: My sister served this warm with coffee ice cream and said the combination of melted chocolate chips, warm brownie and cold ice cream was heavenly.

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3 Responses to “Homemade Passover Brownie Mix”

  1. Lauren Says:

    I’m keeping this in mind for presents for hard-to-buy-for people. What a fabulous idea!

  2. Bubbe Says:

    I tasted many of the cookies and they are fabulous !! No Pesach taste !!!!

  3. lisamichele Says:

    These look amazing! I don’t think I’ve ever had a Passover brownie that blew me away, but I’m excited to try these! They look so fudgy and moist! Happy Pesach to you and yours!

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