Flourless Passover Fudge Brownies

Flourless Passover Fudge Brownies (GF)

Adapted from www.lecremedelacrumb.com
Makes 16 brownie squares
Author Wendy Sondov themondaybox.com


  • 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
  • TOPPING: 1 cup chocolate chips or chopped chocolate bar 3 chopped peppermint patties


  1. Preheat oven to 350° F. Line an 8x8 inch pan with foil and grease with nonstick spray.
  2. 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.
  3. Add the sugar, eggs, cocoa, and vanilla and stir until smooth.
  4. Spread evenly in the prepared pan.
  5. 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.
  6. FOR TOPPING: In a microwave safe bowl, melt 3/4 cup of chocolate at 50% power for 1 1/2 minutes. Stir until completely smooth. Stir in 1 chopped peppermint patty until melted. Immediately spread over cooled brownies.
  7. For easier cutting and less cracking, slice the brownies before the chocolate hardens completely.
  8. For the drizzle, place 1/4 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.
  9. Store at room temperature in an airtight container or zip lock bag for up to 1 week.

Packing Tips

Wrap individual brownies in plastic wrap and fit securely into a plastic storage container or zip lock bag.