Everyone needs a sweet treat to end a meal, whether it’s Passover or not. And these one bowl Passover brownies are that treat—a gooey, chocolatey, just-the-right-amount-of-sweet dessert that you can mix up in about 5 minutes with just a whisk, a mixing bowl, and a 8x8 pan. That’s right, no mixer needed!
The ingredients are all Passover staples (and what I use to make my homemade chocolate syrup), and best of all, these brownies taste amazing. Not only will you be a Passover baking hero, but your gluten-free friends will be begging you for the recipe to use all year long.
These brownies are the perfect addition to your Passover dessert lineup, right alongside other favorites like mandel bread with chocolate chips, Passover chocolate chip cookies, and the always-addictive toffee matzo crack. So, grab a bowl, turn on your oven and let’s get baking!
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Ingredients
- Cocoa Powder: I typically use Hershey’s because it’s Kosher for Passover without a special label. But any cocoa powder will work.
- Eggs: I always use large eggs
- Powdered sugar: the powdered sugar is the key to the brownies having the right consistency. Please do not substitute for granulated sugar.
- Vanilla: Try to use real vanilla. Imitation vanilla will work in a pinch. You could also substitute with bourbon or coffee for a different flavor profile.
Step by step directions
Line an 8x8 pan with parchment paper and then lightly coat with baking spray. This step is crucial to the brownies releasing from the paper after baking.
Then in an mixing bowl, whisk together the dry ingredients and then switch to a spoon to mix in the eggs and vanilla. Mix until all the ingredients are well combined.
Pour the brownie batter into the pan and let it sit for about 30 minutes. This will allow a "skin" to form on the top of the brownies and ensure a perfect bake.
While they sit, preheat your oven to 350℉ and once rested, bake the brownies for about 30 minutes, adding another 5 minutes if they aren’t set in the middle. Be careful not to overbake - because no one likes a dry brownie.
‼️Baking note
The brownies will sink a bit and get crackly on top once they have been out of the oven for a little bit. That's totally normal.
Make cookies instead
This recipe was inspired by the Flourless Chocolate Cake Cookies from Ryan Alvarez and Adam Merrin's book That Takes the Cookie. You can use the same ingredients and similar methods to make Passover chocolate cookies instead of brownies.
Fun additions and serving suggestions
While these fudgy Passover brownies are slightly addictive on their own, every brownie recipe can enjoy a little glow up! Here are a few things you can mix-in or add to the top just for fun.
- Mini marshmallows: For a s'mores inspired treat, bake the brownies for about 15 minutes, then add on the marshmallow and continue baking. Put under the broiler for the last minute if you want your marshmallows golden brown.
- Powder sugar: Using a small sifter, sift powdered sugar of the top.
- Chocolate chips: Either mini chocolate chips or white chocolate chips would up the chocolate ante here.
- Chocolate candies: Mix any colorful chocolate candy into the batter that you like and then bake as directed.
- Make a brownie sundae: Put a brownie at the bottom of your bowl, top with a scoop of ice cream, homemade chocolate sauce, a dollop of whipped cream and a cherry if you are feeling fancy!
Make ahead and freeze
As there is always so much to cook for Passover, the cooking can start days or weeks ahead of time. These brownies are a great option to make ahead of time. They freeze beautifully and taste great straight from the freezer as well as defrosted.
🔥Hot tip
Cut the brownies into squares before freezing them. That way when you want to serve them you can easily take out just what you need.
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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More easy dessert recipes
📖 Recipe
One Bowl Passover Brownies
Ingredients
- 3 cups powdered sugar
- ⅔ cups cocoa powder
- 3 eggs
- 2 teaspoon vanilla
- ¼ teaspoon kosher salt
Instructions
- Line an 8x8 pan with parchment paper and then lightly coat with baking spray. This step is crucial to the brownies releasing from the paper after baking.
- Then in an mixing bowl, whisk together the dry ingredients and then switch to a spoon to mix in the eggs and vanilla. Mix until all the ingredients are well combined.
- Pour the brownie batter into the pan and let rest for about 30 minutes. While the brownies rest, preheat your oven to 350℉.
- Bake brownies for 30 minutes, adding another 5 minutes if they aren’t set in the middle. These are meant to be a fudgy brownie, so try not to overbake them.
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