Fudgy Passover Brownies – Gluten-Free

Passover. For many, it’s a time of joyful family gatherings, rich traditions, and, let’s be honest, a rather specific culinary landscape. The absence of leavened bread and grains often presents a dessert challenge, a quest for something truly satisfying, not just a consolation prize. I remember one particular year, a warm spring evening filled with the scent of brisket and anticipation for dessert. We’d tried various flourless cakes and almond tortes, but they always felt a bit… serious. I craved a chocolatey, gooey, utterly indulgent brownie, a comfort food classic that wouldn’t feel like a compromise. That’s when I stumbled upon this recipe, and it was a revelation. These brownies are so intensely fudgy and chocolatey, they don’t just pass muster for Passover; they are the brownies I crave year-round.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 – 40 minutes
• Total Time: 50 minutes
• Servings: 12
• Yields: 24 brownies
• Dietary Type: Gluten-Free, Kosher for Passover

Ingredients

• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips, melted
• 1 cup potato starch
• 1/2 cup ground almonds

Equipment Needed

• 8×12 inch baking pan
• Large mixing bowl
• Whisk
• Spatula
• Oven
• Cooling rack

Instructions

1. Begin by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature for even cooking.
2. Next, oil an 8×12 inch baking pan. You can use a neutral-flavored oil or a baking spray, ensuring the entire surface is coated to prevent sticking. For an extra layer of security, you might consider lining the pan with parchment paper after oiling, leaving an overhang on the sides to easily lift the brownies out later.
3. In a large mixing bowl, beat together the eggs and sugar until the mixture is smooth. A whisk is ideal here, and you should aim for a uniform consistency without any grittiness from the sugar.
4. Now, mix in the olive oil and the melted semi-sweet chocolate chips until well blended. Ensure the chocolate is fully incorporated and you have a homogenous, glossy mixture. If your chocolate chips are too hot, allow them to cool slightly before adding to the eggs to prevent scrambling.
5. Following that, add the salt, potato starch, and ground almonds. Stir until just blended. It’s crucial not to overmix at this stage. Overworking the batter can develop the starches and lead to a tougher brownie. You want to see no streaks of dry potato starch or almonds.
6. Pour the batter into the prepared 8×12 inch pan, spreading it evenly with a spatula.
7. Bake for 35 to 40 minutes. The key to fudgy brownies is slightly underbaking. To check for doneness, insert a toothpick into the center. It should come out with moist crumbs attached, not completely clean (which would indicate overbaking) and not with wet batter (which would mean it needs more time). The center should feel firm but still have a slight give.

Expert Tips & Tricks

The beauty of these brownies lies in their simplicity, but a few professional touches can elevate them even further. For instance, melting the chocolate chips is a critical step. I prefer using a double boiler or carefully microwaving them in short, 30-second intervals, stirring in between, to achieve a perfectly smooth, melted consistency without scorching. Using good quality semi-sweet chocolate chips will significantly impact the final flavor; don’t shy away from using a brand you enjoy eating on its own. When it comes to the ground almonds, ensure they are finely ground – almost like almond flour. This provides a lovely texture without being gritty. If you find your batter seems a little too thick after adding the dry ingredients, don’t panic; this is expected. The olive oil and melted chocolate contribute significantly to the richness and moisture, so the batter will be quite dense.

For a truly luxurious finish, consider folding in a small handful of extra chocolate chips right before pouring the batter into the pan. These will create little pockets of melted chocolate throughout the brownie. If you’re making these for a special occasion, a light dusting of unsweetened cocoa powder or a sprinkle of sea salt flakes over the top after baking (while still warm) can add a sophisticated touch.

Serving & Storage Suggestions

These fudgy Passover brownies are best served slightly warm or at room temperature. They are incredibly rich, so small portions are often all that’s needed. A dollop of fresh whipped cream (ensure it’s dairy-free if needed for Passover observance, using coconut cream is a great option) or a sprinkle of fresh berries can provide a lovely contrast to the intense chocolate flavor.

For storage, allow the brownies to cool completely in the pan before attempting to cut them. This is crucial for achieving clean cuts and preventing a crumbly mess. Once cooled, use the parchment paper overhangs to lift the entire block out of the pan. You can then cut them into squares using a sharp knife. Store the brownies in an airtight container. At room temperature, they will stay wonderfully fudgy for about 2-3 days. If you need them to last longer, they can be refrigerated for up to a week. The texture will firm up slightly in the fridge, but they can be brought back to life with a few seconds of microwaving. For longer storage, wrap individual brownies tightly in plastic wrap and then place them in a freezer-safe container or bag. They will keep for up to 2-3 months in the freezer and can be thawed at room temperature or gently reheated.

Nutritional Information

Here is an estimated nutritional breakdown per brownie:

Nutrient	Amount per Serving	% Daily Value
Calories	412.4 kcal	–
Calories from Fat		229 g
Total Fat	25.5 g	39%
Saturated Fat	7.5 g	37%
Cholesterol	62 mg	20%
Sodium	131.4 mg	5%
Total Carbohydrate	46.6 g	15%
Dietary Fiber	2.9 g	11%
Sugars	32.6 g	130%
Protein	5 g	10%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is designed to be strictly Kosher for Passover, here are a few ideas for variations that still adhere to those principles:

• Extra Chocolatey Boost: Fold in 1/2 cup of additional semi-sweet chocolate chips or even some chopped Passover-approved dark chocolate into the batter just before baking.
• Nutty Crunch: If you enjoy a bit more texture, you can substitute some of the ground almonds with finely chopped Passover-approved nuts like walnuts or pecans. Ensure they are finely chopped to distribute evenly.
• Citrus Zest: A teaspoon or two of orange or lemon zest added to the batter can provide a bright, fresh counterpoint to the rich chocolate.
• Coconut Oil: For a slightly different flavor profile and to manage potential allergies, you could experiment with substituting the olive oil with melted coconut oil. Ensure it’s a neutral-flavored coconut oil if you don’t want a strong coconut taste.

FAQs

Q: Why do my brownies seem dry?
A: The most common reason for dry brownies is overbaking. Always test for doneness with a toothpick that has moist crumbs attached, not a clean one.

Q: Can I use a different type of oil?
A: While olive oil works well and is traditional for many Passover recipes, a neutral-flavored oil like grapeseed or avocado oil can also be used. Avoid strongly flavored oils like extra virgin olive oil unless you want that distinct taste.

Q: How do I ensure the brownies are fudgy and not cakey?
A: The ratio of fat (olive oil and chocolate) to dry ingredients (potato starch and almonds) is key. Also, avoid overmixing the batter once the dry ingredients are added, and do not overbake.

Q: Can I make these without nuts?
A: For a nut-free Passover brownie, you can omit the ground almonds and increase the potato starch by 1/4 cup. The texture will be slightly different, perhaps a bit more tender, but still delicious.

Q: How can I get cleaner cuts?
A: Ensure the brownies are completely cooled before cutting. Using a sharp, thin knife and wiping it clean between cuts can also help achieve neat slices.

Final Thoughts

There’s something profoundly satisfying about creating a dessert that is both deeply comforting and compliant with holiday traditions. These fudgy Passover brownies are more than just a recipe; they are an invitation to savor the moment, to share in the joy of a delicious treat that satisfies every craving. I encourage you to bake them, to experience that moment of pure chocolate bliss, and perhaps to find a new favorite Passover tradition. They pair beautifully with a strong cup of coffee or a glass of sweet kosher wine. Enjoy every decadent bite!