Lauren passed this recipe on to me, and said that it’s requested throughout the year, not just on Passover. That’s pretty high praise! As I assembled my ingredients this afternoon, I realized I’d bought chocolate that was close to, but not quite, what the recipe called for. It still turned out wonderfully, very fudgey with just the right amount of flaky crumb. My only complaint is that the fully-cooked brownie does feel a little greasy (not a surprise considering the amount of butter). This is not your typical Passover recipe, that’s for sure.
Passover Triple-Chocolate Brownies
Adapted from White Chocolate Brownies in Passover Made Easy
2 oz. bittersweet chocolate
1 c. unsalted butter (2 sticks)
2 c. sugar
1¼ c. cake meal
½ c. semi-sweet chocolate chips
1 3.5-oz. white chocolate hazelnut praline bar, chopped
Preheat oven to 350° F.
In a small saucepan, melt bittersweet chocolate and butter over low heat, whisking to combine. Set aside to cool, about 10 minutes (otherwise you’ll cook the eggs when you add it to the batter!).
In a medium bowl, beat eggs with sugar. Add cake meal and stir to combine. Then slowly add chocolate and butter mixture until a thick, uniform batter is created. Stir in chocolate chips and white chocolate.
Spread batter into an 8×8-inch pan and bake on the middle rack of your oven for about 50 minutes, until the center of the brownies feels firm to the touch and a toothpick inserted in the center comes out clean.
Allow brownies to cool completely, and cut into 16 pieces.