These flourless Passover brownies are rich, deeply chocolatey, and unapologetically fudgy, exactly how a brownie should be. They come together in one bowl with just a whisk, no mixer, no fancy equipment, and absolutely no flour.
I love chocolate. Not "one square after dinner" love. More like "corner piece straight from the pan while it's still warm" love. And these brownies deliver. They bake up with that shiny, crackly top and a dense, gooey center you dream of. They're made with classic Passover pantry staples and take about five minutes to whisk together.
Let the batter rest before baking (don't skip it), and you'll get that signature brownie crust that everyone fights over. They're the brownies that disappear first from the dessert table, even next to irresistible matzo crack and classic mandel bread and the ones your gluten-free friends will ask you to make again long after Pesach ends.
TL;DR - Flourless Passover Brownies
- 🍫 What they are: Rich, fudgy, flourless brownies with a crackly top and gooey center.
- 🥣 How they're made: One bowl, no mixer, about 5 minutes of whisking.
- ⏳ The secret step: Let the batter rest for 30 minutes before baking for that shiny brownie crust.
- 🔥 Bake time: About 30 minutes at 350°F.
- ❄️ Make-ahead friendly: Freeze beautifully and taste even fudgier straight from the freezer. Cut them before freezing for easy snacking later.
- 🔗 They fit right into a Passover dessert spread: The kind where there are Passover chocolate chip cookies, tahini bars, vanilla mousse cups and someone always goes back for just one more brownie.
Jump to:
Key Ingredients
- Cocoa Powder: This is where the deep chocolate flavor comes from. I usually use Hershey's because it's reliably Kosher for Passover without needing a special label, but any unsweetened cocoa powder works
- Eggs: The eggs do the heavy lifting in this recipe. They provide structure (since there's no flour), help create lift in the oven, and give the brownies their dense, fudgy center.
- Powdered sugar: Powdered sugar is essential here. It dissolves differently than granulated sugar, helping create structure without flour and contributing to the crackly top. Do not substitute.
- Vanilla: A small splash rounds out the chocolate flavor. Real vanilla is best, but if you're feeling fancy, a touch of coffee or bourbon works great too.
Why You Let the Brownie Batter Rest
Once the batter is mixed, let it sit in the pan for about 30 minutes before baking. Don't skip this step.
As the batter rests, a thin skin forms on top. That skin is what gives you the shiny, crackly brownie crust once it hits the oven. It's the difference between brownies that look good and brownies that look bakery-good. It also allows the cocoa and powdered sugar to fully hydrate, which helps create that dense, fudgy center instead of something cakey.
You don't need to do anything fancy. Just let the pan sit while the oven preheats. The brownies will thank you.
Variations on These Passover Brownies
These flourless Passover brownies are perfect as-is, but if you're feeling extra (or just want to switch things up), here are a few ways to take them further:
- Make them s'mores-style. Bake for about 15 minutes, scatter mini marshmallows over the top, and return to the oven. For golden tops, pop them under the broiler for the last minute.
- Turn them into cookies: Mix up the batter the same way, but portion into cookies on parchment paper. Let them sit about 30 minutes before baking to form a "skin" on top. Bake 10-15 minutes. (Inspired by the Flourless Chocolate Cake Cookies from Ryan Alvarez and Adam Merrin's book That Takes the Cookie).
- Dust with powdered sugar. A light sifting over the top makes them feel a little dressed up for the seder table.
- Turn them into sundaes. Warm brownie + scoop of ice cream + homemade chocolate sauce + whipped cream. You don't have to share if you don't want to.
How to Make Flourless Passover Brownies
Step 1: Line an 8x8 pan with parchment paper and lightly coat with baking spray. This makes lifting and slicing the brownies much easier later.
Step 2: Whisk the dry ingredients.
In a large mixing bowl, whisk together the cocoa powder and powdered sugar until evenly combined. No mixer needed - just a whisk.
Step 3: Add the eggs and vanilla. Switch to a spoon and stir in the eggs and vanilla until the batter is thick, glossy, and fully combined.
Step 4: Pour and rest.
Spread the batter evenly into the prepared pan. Let it sit for about 30 minutes while the oven preheats to 350°F. This rest is what creates that signature crackly top.
Step 5: Bake.
Bake for about 30 minutes, adding a few extra minutes if the center still looks underdone. The brownies will puff slightly, then settle as they cool.
Step 6: Cool before slicing.
They'll sink a bit and develop that shiny crust as they cool, completely normal. Let them cool fully for clean slices (or sneak a corner piece warm… I won't tell).
Make Ahead & Freezing
Passover cooking starts days (sometimes weeks) before the seder, and these flourless brownies are a perfect make-ahead dessert. Once fully cooled, slice them into squares and store in an airtight container. They'll keep at room temperature for 3-4 days, but they truly shine in the freezer.
To freeze: place the cut brownies in a single layer or separate layers with parchment paper. Freeze for up to 3 months.
And here's the best part: they taste incredible straight from the freezer. Dense. Extra fudgy. Almost truffle-like. No need to fully defrost unless you want to.
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 brownie recipes to love
📖 Recipe
One Bowl Passover Brownies (5-ingrdients, gluten free)
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.
Susan Dorfman says
I followed all directions explicitly, but due to my grandson's allergy to eggs, I used "plant" eggs to equal 3 eggs. After 30 minutes in the oven, I checked and the batter was bubbling and had risen to the top of the pan and sunk. I allowed a few more minutes of baking and removed the pan to a cooling rack. In spite of the greased pan and greased parchment paper, I had great difficulty removing the brownie sheet. Batter had stuck to the pan and burned above the parchment paper. After all that work, a kind of thin layer of fudge was left. I cut it in square pieces, wrapped each piece in wax paper and froze in an air tight container. The taste is quite good, but the dessert is not a brownie. Any suggestions?
Marni Katz says
The eggs provide a lot of structure for these brownies, so I'm guessing the problem was the "plant eggs". Some recipes work with those kind substitutions and some don't. Passover baking is tricky and I only tested this recipe with real eggs.
Marni Katz says
These brownies have become our "house" brownie recipe. Perfect for our gluten free friends and so easy to make. They are truly a year round staple.