Everyone claims to have the best Pesach brownie recipe, but these gooey, chocolatey, fudgy Pesach brownies truly are exceptional.
Traditional family recipes carry memories, so many people genuinely believe their version is the best. The same goes for brownies — there are many terrific recipes, but this one is my favorite. It produces rich, fudgy brownies that are easy to make and nut free, which is especially helpful during Pesach when options can be limited.
These brownies freeze beautifully, so I often prepare several pans ahead of time and bring them out as needed. Serve them slightly warm with a scoop of ice cream for a special dessert, or leave them on the counter for snacking. Note that the recipe calls for a 9-ounce bag of chocolate chips; if you only have a 7-ounce Pesach bag, that will work too.
I prefer a shallow 9×13 pan for brownies like these. The lower sides make the brownies come out with the ideal fudgy texture, and shallow pans are easier to stack if you’re storing multiple batches.
If you need ingredient substitutions for dietary preferences or different Pesach customs, feel free to contact me. Pesach baking can be less forgiving than everyday recipes, but I’m happy to help troubleshoot: [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 (reserved)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Place the chocolate chips in a small saucepan over low heat or in a microwave-safe bowl. Melt gently, stirring frequently, until smooth. Allow to cool slightly.
- In a medium bowl, combine the sugar, oil, vanilla, instant coffee, eggs, potato starch, cocoa, and baking powder. Mix until smooth and well combined.
- Stir the melted chocolate into the batter until fully incorporated.
- Fold in the reserved ¾ cup of chocolate chips.
- 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.
- Allow the brownies to cool slightly before cutting into squares. For a dessert serving, warm portions with a scoop of ice cream or serve at room temperature for snacking.
Recipe by Faigy Murray