Passover Brownies are amazingly rich and chocolaty. These flourless treats are easy to make in under an hour with just a handful of simple ingredients.
Why you'll love this recipe
These gluten free fudge brownies are soft and chewy with lots of rich chocolate flavor from both cocoa powder and chocolate chips.
I went with a chocolate-mint twist for these brownies using chocolate mint patties. Some candy is chopped and mixed into the batter and additional candy bits are sprinkled on top.
This recipe is very adaptable. Substitute the peanut butter with any nut/seed butter of your choice. Mix in candy or nut or enjy the brownies plain.
They also travel beautifully ( mailed in cooler temperatures) and keep their chewy texture for up to a week.
Need a dessert for your Passover Seder? Look no further.These gluten free fudge brownies are truly so chewy and chocolaty, you will want to make them all year. Forget flour in brownies. You won't miss it.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large, microwave-safe bowl, melt the butter, chocolate chips, and nut butter at 50% power for 2 minutes. Stir to combine.
- Add the sugar, eggs, cocoa, and vanilla and stir until smooth.
- Spread evenly in a foil line pan lightly coated with cooking spray.
- Bake at 350 degrees F for 25-30 minutes, until a toothpick inserted in the middle comes out dry. Allow to cool completely in the pan. Once cool, lift out of the pan using the overhanging foil.
- For decorating : In a microwave safe bowl, melt ¾ cup of chocolate at 50% power for 1 ½ minutes. Stir until completely smooth. Stir in 1 chopped peppermint patty until melted. Immediately spread over cooled brownies. For easier cutting and less cracking, slice the brownies before the chocolate hardens completely.
- For the drizzle, place ¼ cup of chopped chocolate or chocolate chips in a disposable piping bag or zip lock bag. Microwave at 50% power until melted (about 1 minute). Cut off the bottom tip and pipe zigzags over each brownie, sprinkling chopped peppermint patty immediately after drizzling each bar.
Storage
Store at room temperature in an airtight container or zip lock bag for up to 1 week.
Tips and variations
- This recipe calls for a half cup of nut butter. I used either peanut butter or almond butter, however any nut or seed butter can be used.
- Peanut butter provides a subtle flavor in the ultra chocolate batter. The flavor stands out a bit more over time.
- If a more nutty taste is desired, add chopped nuts to the batter and sprinkle on top.
- I used almond butter for a Passover version, and the almond flavor was hard to Additional almond flavor can be added with a teaspoon of almond extract, almonds in the batter and sprinkled on top.
More Passover recipes
This recipe really does make the Best Passover Mandel Bread. It's a Passover friendly chocolate chip cookie, shaped like a biscotti, but with a soft, melt in your mouth texture.
Flourless Chocolate Crinkle Cookies are so chocolaty, that you won't even notice that they are made without flour.
Flourless S’mores Peanut Butter Cookies are thick, crunchy peanut butter cookies packed with marshmallows and chocolate chips.
Almond Flour Cookie Bars are soft almond flavored bars swirled with melted chocolate.
Mocha Almond Brownie Bites are bite sized treats coated in chocolate.
Chewy and moist Cococnut Macaroons without condensed milk are a must have for every Passover celebration!
Passover Mock Oatmeal Cookies are crunchy treats with toasty cinnamon and sweet raisin flavor.
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Passover Brownies (Gluten Free)
Ingredients
- ½ cup butter
- 2 cups semi sweet chocolate chips or chopped chocolate bar
- ½ cup almond or peanut butter
- ½ cup sugar
- 4 eggs
- ½ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
Topping
- 1 cup chocolate chips or chopped chocolate bar
- 3 peppermint patties, chopped
Instructions
- Preheat oven to 350° F. Line an 8x8 inch pan with foil and grease with nonstick spray.
- In a large, microwave-safe bowl, melt the butter, chocolate chips, and nut butter at 50% power for 2 minutes. Stir to combine. If not completely smooth, return to the microwave for 20 second intervals until completely melted.
- Add the sugar, eggs, cocoa, and vanilla and stir until smooth.
- Spread evenly in the prepared pan.
- Bake for 25-30 minutes, until a toothpick inserted in the middle comes out dry. A few crumbs are fine.Allow to cool completely in the pan. Once cool, lift out of the pan using the overhanging foil.
- FOR TOPPING: In a microwave safe bowl, melt ¾ cup of chocolate at 50% power for 1 ½ minutes. Stir until completely smooth. Stir in 1 chopped peppermint patty until melted. Immediately spread over cooled brownies.
- For easier cutting and less cracking, slice the brownies before the chocolate hardens completely.
- For the drizzle, place ¼ cup of chopped chocolate or chocolate chips in a disposable piping bag or zip lock bag. Microwave at 50% power until melted (about 1 minute). Cut off the bottom tip and pipe zigzags over each brownie, sprinkling chopped peppermint patty immediately after drizzling each bar.
- Store at room temperature in an airtight container or zip lock bag for up to 1 week.
Notes
- This recipe calls for a half cup of nut butter. I used either peanut butter or almond butter, however any nut or seed butter can be used.
- Peanut butter provides a subtle flavor in the ultra chocolate batter. The flavor stands out a bit more over time.
- If a more nutty taste is desired, add chopped nuts to the batter and sprinkle on top.
- I used almond butter for a Passover version, and the almond flavor was hard to Additional almond flavor can be added with a teaspoon of almond extract, almonds in the batter and sprinkled on top.
Nutrition
First Published: April 7, 2016. Last Updated: March 28, 2023. Updated for additional information and better reader experience.
Evelyn
Recipe sounds great but you should let people know that for Passover use peanut butter can't be used. Stick with almond or cashew butter that is available for Passover.
Wendy Sondov
Hi, Evelyn. I grew up not eating peanuts during Passover, however, in November of 2015 the Conservative movement in the US decided to follow a 1989 ruling by the Israeli Conservative movement making kitniyot considered kosher for Passover. The change was intended to unify rather than divide the Ashkenazi and Shephardic traditions. I do talk about almond butter in the blog post for those that choose not to eat peanut butter. Everyone must choose what they are comfortable with. Wishing you a healthy and happy Pesach!