Everyone claims to have the best Pesach brownie recipe, but these gooey, chocolatey, fudgy Pesach brownies truly live up to the hype.
Traditional family recipes often carry the weight of memories, which is why so many people insist theirs are the best. Whether it’s chicken soup or potato kugel, each version feels perfect to the person who grew up with it. I feel the same way about these brownies — yes, there are many excellent brownie recipes, but these are my favorites.
Pesach baking can be challenging, especially when you need nut-free options. These brownies are nut free, intensely chocolatey, and wonderfully fudgy. They freeze well, keep their texture, and are easy to portion out for holiday guests.
A few helpful notes:
- These fudgy Pesach brownies freeze beautifully. I often make several batches at once and thaw them as needed during Pesach.
- Serve warm with a scoop of ice cream for an elevated dessert, or keep them at room temperature for casual snacking.
- The recipe calls for a 9-oz bag of chocolate chips. If your Pesach chocolate chips come in 7-oz bags, using 7 oz will work just fine for a single batch.
- For lower-profile baked goods like brownies, shallow 9×13 pans work well and stack more efficiently if you’re storing multiple pans.
I understand that Pesach customs vary and some ingredients may need substituting. Pesach recipes can be less forgiving than everyday ones, but I’m happy to help with substitutions or questions — you can reach me at [email protected].
Best Fudgy Pesach Brownies
Ingredients
- 1 (9-oz) bag chocolate chips
- 1 cup sugar
- ¾ cup oil
- 1 tsp vanilla extract
- 2 tsp instant coffee granules
- 4 eggs
- ½ cup potato starch
- ½ cup cocoa
- ¾ tsp baking powder
- ¾ cup chocolate chips (reserve)
Instructions
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Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
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Place the chocolate chips destined for melting in a small saucepan or a microwave-safe bowl. Melt gently over low heat, stirring frequently, or microwave in 30-second intervals until smooth. Allow the melted chocolate to cool slightly.
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In a medium mixing bowl combine the sugar, oil, vanilla, instant coffee granules, eggs, potato starch, cocoa, and baking powder. Mix until fully combined and smooth.
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Stir the melted chocolate into the batter until evenly incorporated.
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Fold in the reserved ¾ cup of chocolate chips.
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Pour the batter into the prepared pan and spread evenly. Bake for about 20 minutes for very fudgy brownies, or up to 25 minutes if you prefer a slightly more cake-like texture. Oven times may vary — test with a toothpick; a few moist crumbs indicate fudgy brownies.
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Allow the brownies to cool slightly before slicing into squares. For a warm dessert, serve directly from the pan with ice cream.
Recipe by Faigy Murray