Passover Brownie Cake Recipe -
Passover Brownie Cake Recipe

Passover Brownie Cake

Recipe by  

"I experimented for years to come up with a brownie made with matzoh... this is the best!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 13 cake Change Servings


  1. In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
  2. Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
  3. Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2003

This was a fantastic recipe and made a really big cake - we had 18 at our Seder and it easily went around. I topped it with a really rich chocolate ganache and broken walnuts and it was just sensational. This will be a family favourite into the future, for sure.

Most Helpful Critical Review
Aug 15, 2005

i won't make this again


18 Ratings

Jul 15, 2003

The brownies came out great! Everyone loved them. They were thick and chewy. :)

May 05, 2005

fantastic!! i was so busy that i just frosted the brownies with canned frosting and they were out of this world! you would never guess that they were made with matzoh. everyone loved them! they will be on my passover dessert table from now on - thanks sharone!

Apr 20, 2008

Like an excellent regular cake brownie. I topped it with a glaze made of 1/2 cup pareve margarine melted with 12 oz chocolate chips, and then decorated it with walnut halves to indicate portions. Not a fancy dessert (even with the glaze and walnut halves) but very simple and easy to make, and much complimented at the seder.

Jul 29, 2005

Great cake like brownies! Don't celebrate passover but was looking for a non dairy brownie recipe and fortunately found this. Halved recipe so that I could use an 8x8 pan in my toaster oven that I keep in the garage in the summer (too hot to put the oven on here) and baked for the same amt. of time. They came out just moist enough and wonderfully rich, no need for frosting. Thanks Sharone.

May 31, 2005

Great recipe. We ran out of oil and substituted 1 cup melted margarine instead; it made the brownies even moister and cake-like.

Apr 24, 2008

Fast & easy to put together. A delicious moist and chewy brownie. I didn't change a thing. Brought these in to work today and everyone loved them!


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  • Calories
  • 342 kcal
  • 17%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 20 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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