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Pecan Brownies

These brownies are the perfect kosher Passover dessert

Yield: Serves 36


  • 8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
  • 1 cup margarine (try your best for a good natural brand)
  • 4 eggs
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup Osem Matzah Cake Meal
  • 3/4 cup chopped toasted walnuts or pecans (12 to 15 minutes in a preheated 325 degree oven)


  1. Preheat oven to 375°F.
  2. Melt the chocolate and margarine in a small saucepan over very low heat or in a microwave for 1 to 2 minutes.
  3. In a food processor or with an electric mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture and mix.
  4. Add the flour and vanilla and mix, pulsing until just combined.
  5. Pour the batter into a greased 12-inch square pan (or any pan of a comparable size) and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan.
  6. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container.

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