Saturday, March 31, 2012

Passover Flourless Brownies: Recipe Round-Up

Passover begins on Friday, April 6, and if you observe the Passover holiday (8 days) you won't be eating any leavened food products. So in terms of chocolate baking you need to tweak some things starting with not using flour. This doesn't mean you can't have Chocolate Cake, brownies or cookies.. just an adjustment.

I posted several Chocolate Passover recipes last year, and I'll post some more next week. In any case, baking without flour shouldn't be a problem, and these recipes are great any time, not just for Passover.

Because you might be baking dessert for a Seder, whether you're Jewish or not, you'll want to be sensitive and bring a Kosher for Passover dessert. That means not using flour and probably using margarine (or oil as in one of the following recipes) in lieu of butter unless you know the seder meal won't contain meat. I prefer using butter in most of my baking, so this is a hard one. However, if you plan to have sweets around at home during the Passover holidays or just want to make some new Brownie recipes, you'll love these. Use butter.

So I'm starting off this Passover Season with 4 different recipes for Passover Brownies. Think of them as Flourless Brownies! You love Flourless Chocolate Cake, right? Try all the recipes and let me know which you like best. Or do you have your own recipe for Passover Brownies?

These first two recipes I adapted from recipes I found on Chowhound in 2008.

Passover Brownies #1

1 stick sweet butter, softened
1 cup sugar
5 eggs, separated
8 ounces semisweet chocolate, chopped (not chocolate chips)
8ounces finely chopped or ground almonds
Pinch of salt

Cream butter and sugar together. Mix in egg yolks.
Melt Chocolate over double boiler (or over saucepan over saucepan with simmering water). Cool and add to butter mixture. Add finely ground almonds.
Beat egg whites until stiff but not dry. Fold into batter.
Pour into 9" square greased baking tin.
Bake in a preheated 350 oven for 45-50 min.
Cool and cut into squares.

Passover Brownies #2

1/2 cup oil
1/2 cup of matzo cake meal
1 cup sugar
1/3 cup DARK cocoa
3 large eggs
1/2 cup chopped nuts

Mix oil and sugar.
Add eggs and mix again.
 Sift cake meal and cocoa together and add to mixture.
Fold in nuts and mix thoroughly.
Grease 8x8 pan and pour in batter.
Bake at 350 degrees for 35 minutes.
Cool and cut in squares.

This third recipe is originally from Gourmet 2000 ( Epicurious). It calls for a Chocolate-Wine Glaze, and you might want to try that. I like my brownies unadulterated, but I've tried the chocolate-wine glaze, and it's yummy. Nothing quite like chocolate and Manischevitz!

Passover Brownies #3

6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup unsalted margarine or (if not keeping brownies pareve) butter, cut into pieces
3 large eggs
1 cup sugar
Pinch of Salt
2 teaspoons finely grated fresh orange zest
3/4 cup matzo cake meal
3/4 cup walnuts, coarsely chopped

Preheat oven to 350°F. Line bottom and sides of a 9-inch square baking pan with wax paper or greased foil.
Melt chocolate and margarine in a metal bowl over saucepan of simmering water, stirring until smooth. Remove from heat and cool 5 minutes.
Beat eggs, sugar, and salt in large bowl with electric mixer on high until pale and thick. Beat in chocolate in 3 batches on low speed. Stir in zest, matzo meal, and nuts just until blended.
Spread batter in baking pan and bake in middle of oven until firm and tester comes out clean, 25 to 30 minutes.
Cool in pan on rack, then invert onto a platter and remove paper or foil.
Cut into Squares.

Passover Brownies #4

2/3 cup semisweet chocolate chips (or dark chocolate, chopped)
1/2 cup sweet butter or margarine
2 eggs
1 cup sugar
1 tsp. vanilla
1/2 cup matzoh cake meal
2 tbsp. unsweetened DARK cocoa powder
2 tbsp. potato starch
1/2 cup chopped walnuts or pecans

Preheat the oven to 350. Grease an 8-inch square baking dish.
Melt chocolate and butter in doubleboiler or in saucepan on top of another saucepan with simmering water. Set aside to cool slightly.
In a mixing bowl, stir together the cake meal, cocoa powder and potato starch.
Combine the eggs, granulated sugar, and vanilla in a large bowl. Beat with electric mixer until light and creamy – about 3 to 5 minutes. Beat in the chocolate mixture until smooth, then add the cake meal mixture, beating on low speed just until combined. Batter is thick.
Fold in chopped nuts and spread in prepared baking dish.
Bake for 25 to 30 minutes or just until the entire surface has puffed slightly. Brownies will still be moist in the center.
Remove from oven and cool before cutting into squares.

I especially love Passover Brownies #4--very, very fudgy!!! Of course, I use very good chocolate! It really makes a difference!!!


yummychunklet said...

Ooh, flourless. Nice!

Mom2TeenTwins said...

I'm making these!

Cheryl Oatts said...

I am not Jewish, but I just want to learn here. Would you please tell me one more time what the difference is between a Passover brownie and a regular brownie? I think I know, but I would like for you to tell me. Thank you very much for your patience.

Janet Rudolph said...

Good question. During Passover, one doesn't eat leavened foods, so there's no flour in Passover brownies.

Steelhoof said...

To leaven bread took time, and the passover is based on the people being ready to flee at a moments notice. No time for the leavening of the day (yeasts and bacteria primarily)to make the bread soft by stretching and adding bubbles to the dough. To keep brownies soft, no gluten bearing grains are used.

The other bit about butter and meat comes from the indignity of cooking the calf in his own mothers milk. Hence a philly cheese steak or cheeseburger is not kosher.

Rachel said...

On the first recipe, why can't you use chocolate chips?

Janet Rudolph said...

You can definitely use chocolate chips, but chunks are better!

Julie K said...

Matza is made from flour, so a recipe with matza meal is definitely not gluten free!

Janet Rudolph said...

Thanks, Julie, and only the first brownie recipe is gluten-free.