Groan! If you’re like me, you’re up to your elbows in Passover cleaning and starting to think about the cooking. For everyone in the midst of this craziness, I wish you energy to complete the task and joy when everything is done!
I make these brownies every year because they’re easy and they’re good. In fact the recipe is almost exactly the same as the non-Passover brownies-from-scratch recipe I use year-round except it leaves out the baking powder (even though you can find kosher-for-Passover baking powder) and it uses a little less cake flour than all-purpose flour. If you wrap them well, they’ll keep for a few days.
Ingredients:
2 eggs
1 cup sugar
⅓ cup matzo cake meal
¼ tsp. salt
6 Tbs. cocoa
1 stick butter or margarine, melted (tip: if you melt it in the baking pan, the pan will be nicely greased!)
½ cup chopped nuts or chocolate chips (optional)
Directions:
Preheat oven to 350 degrees.
Beat eggs. Add sugar gradually and beat until light and fluffy. Add the salt, matzo cake meal and cocoa powder and mix well. Add the melted margarine and mix well.
Stir in the nuts or chocolate chips.
Bake in a greased 8-inch square pan for 30 minutes. Cool completely before cutting into squares. Wrap leftovers carefully so they don’t dry out.
Makes 16 brownies
Bobbie's Best Recipes 
Thanks Bobbie. I was looking for tried and true desserts for the Seder as my great niece is highly allergic to nuts. Most of the desserts I’ve been making for years have nuts in them. Linda
I love brownies with nuts, but you can substitute chocolate chips or even raisins to give the brownies a little oomph.