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Reviewed: Jun. 26, 2009

This weekend I'll use this recipe as a 'base' for brownies that I want to make...I'll substitute the veg oil for blue band light olive oil baking product and put in pecans instead of walnuts end crush some eastern egs (chocolate) that I still have and put them in... Oh and I'll use wholeweat flour and yeast since I don't know what matzoh is and i want the brownies nice and fluffy...This was the first recipe I found that didn't require butter but oil and that's what I wanted. (I also tried to look op vegan brownies, but nothing there) I understand it's a Jewish recipe, hope you don't mind I'll tinker with it :-)

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CCcooks

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Reviewed: Apr. 9, 2009

This was great! A hundred times better than the boxed mix. My family loved them.

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cooksalittle

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Reviewed: Apr. 3, 2009

Very good and fudgy. Took the advice and underbaked them.

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Linda

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Reviewed: Apr. 25, 2008

The best Passover brownies I have ever made. If you don't have cake meal you can use regular matza meal - the consistency will be a bit less smooth, but they will be great nonetheless - and won't last long.

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Oreet

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Reviewed: Apr. 15, 2006

Very sweet. It also needs more than 30 minutes to bake otherwise it will fall apart.

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Stacy

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Reviewed: Apr. 14, 2006

Wow... what a wonderful change from the usual tasteless and grainy passover desserts! This was delicious, and everyone raved about it. I will definitely serve this again next year.

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Nina

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Reviewed: Apr. 13, 2003

this is the best passover recipe i've found too. you're also so right about undercooking brownies generally. these are very close to regular brownies and also freeze very well,

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ARTMA

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Reviewed: Apr. 9, 2002

These were wonderful. My family couldn't stop eating them. We'll be having Passover Brownies at our table every year.

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RANROO

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Reviewed: Apr. 21, 2000

I thought these brownies were great! It's so hard to find a passover dessert recipe that tastes delicious as well. This did it. I'll be making these every year!

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