This classic Passover recipe delivers intensely chocolatey, fudgy brownies using matzo cake meal instead of flour, making them perfect for holiday desserts. The dense, moist texture holds up beautifully whether served as standalone squares with a glossy dark chocolate glaze or pressed into a pie plate to create an edible crust for ice cream. The addition of semisweet chocolate pieces and optional nuts adds crunch and depth, while the optional glaze provides a professional, shiny finish. It is a timeless, crowd-pleasing dessert that balances sweetness with rich cocoa flavor, suitable for both casual gatherings and formal holiday meals.
Sharon’S Famous Passover Brownies & Brownie Ice Cream Pie
Description
This classic Passover recipe delivers intensely chocolatey, fudgy brownies using matzo cake meal instead of flour, making them perfect for holiday desserts. The dense, moist texture holds up beautifully whether served as standalone squares with a glossy dark chocolate glaze or pressed into a pie plate to create an edible crust for ice cream. The addition of semisweet chocolate pieces and optional nuts adds crunch and depth, while the optional glaze provides a professional, shiny finish. It is a timeless, crowd-pleasing dessert that balances sweetness with rich cocoa flavor, suitable for both casual gatherings and formal holiday meals.Ingredients
Directions
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Preheat oven to 325F (165C).
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In a large mixing bowl, beat the eggs, sugar, cocoa powder, and salt until well combined and slightly fluffy.
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Add the cooking oil to the egg mixture and blend thoroughly until smooth.
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Stir in the matzo cake meal and semisweet chocolate pieces until just incorporated.
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Fold in the chopped nuts, if using.
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Line an 8x8-inch baking pan with foil, leaving an overhang on the sides for easy removal, and grease lightly.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 25 to 30 minutes, or until the top is shiny and the edges pull away from the sides. Do not overbake.
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Allow the brownies to cool completely in the pan on a wire rack.
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For Brownie Ice Cream Pie: Press the hot brownie batter into a 9-inch pie plate lined with foil instead of a square pan. Bake for 30 minutes.
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While the pie crust brownies are still hot, use the back of a wooden spoon dipped in cocoa powder to press the brownies down and up the sides of the pie plate to form a shell.
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Cool the pie shell completely, then freeze until firm.
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Fill the frozen brownie shell with slightly softened ice cream or frozen yogurt, freezing again until firm.
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Serve with dark chocolate glaze and additional chopped nuts if desired.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1080.7kcal
- % Daily Value *
- Total Fat 66.4g103%
- Saturated Fat 14.5g73%
- Cholesterol 186.5mg63%
- Sodium 1292.3mg54%
- Total Carbohydrate 115.4g39%
- Dietary Fiber 10.8g44%
- Sugars 75.4g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
