Passover Brownie Cupcakes Recipes

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THE GOOEIEST EVER PASSOVER BROWNIES



The Gooeiest Ever Passover Brownies image

It's Kosher for Passover and gluten free and perfect for all year round. Let's get chocolatey!

Provided by Jewlish by Jamie

Categories     Desserts

Time 35m

Yield 12

Number Of Ingredients 8

½ cup butter or vegan butter
8 ounces semi-sweet chocolate, chips or chunks
½ cup brown sugar
½ cup white sugar
3 large eggs
¼ cup cocoa powder
¼ cup coconut flour
Pinch of salt

Steps:

  • Preheat the oven to 350℉. In a medium-sized saucepan on medium heat, melt the butter. Once melted, add half of the semi-sweet chocolate (4 oz.). Stir until the mixture until combined then remove from heat. Add the sugars to the pot then mix until combined. Add the eggs then mix. Add the cocoa powder, coconut flour and a pinch of salt then mix. Add the remaining semi-sweet chocolate (4 oz.) then mix. Pour the mixture into a parchment-lined 7 x 10 inch baking pan then bake for 25 minutes.

Nutrition Facts :

PASSOVER BROWNIE CUPCAKES



Passover Brownie Cupcakes image

Made these last year for Passover and they were such a treat. When looking through my Passover recipes this year I came upon this again and since I could not find it on Zaar I thought I'd post it. Hope you'll like it. The prep. time does not include the "thickening" time.

Provided by Chef Dudo

Categories     Quick Breads

Time 45m

Yield 14 serving(s)

Number Of Ingredients 6

9 ounces bittersweet chocolate
1 cup butter (255g) or 1 cup margarine (255g)
2 tablespoons butter or 2 tablespoons margarine
5 eggs, lightly beaten
1 1/3 cups sugar
3 tablespoons matzo cake meal

Steps:

  • Preheat oven to 325 degrees F/160 degrees Celsius.
  • Roughly chop the chocolate into pieces
  • Put the chocolate in a medium-sized bowl and add the one cup of butter.
  • Place the bowl over a saucepan of simmering water, stir until the two ingredients have melted.
  • Mix well and transfer to a large bowl; set aside.
  • Sift the sugar and matzoh cake meal together, then stir into the chocolate.
  • Add the eggs and mix well.
  • Cover and let stand at room temperature for 30 minutes.
  • The batter will slightly thicken.
  • In the meantime, line a muffin pan with paper cupcake or grease with the 2 tbs butter or margarine.
  • Spoon 1/4 cup batter into each cup.
  • Bake in preheated oven for 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
  • Remove from oven and cool in pan for 5 minutes, then remove from pan and let cool completely.

Nutrition Facts : Calories 230.8, Fat 16.6, SaturatedFat 9.9, Cholesterol 114.8, Sodium 130.1, Carbohydrate 19.2, Sugar 19.2, Protein 2.4

PASSOVER BROWNIE CAKE



Passover Brownie Cake image

I experimented for years to come up with a brownie made with matzoh... this is the best!

Provided by GINGEE

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 18

Number Of Ingredients 6

5 eggs
½ cup unsweetened cocoa powder
2 ½ cups white sugar
1 ¼ cups matzo cake meal
1 ¼ cups vegetable oil
1 ¼ cups chopped walnuts

Steps:

  • In a large mixing bowl, beat the eggs and the sugar together. Add the oil. Mix in the cake meal and the cocoa.
  • Add nuts, or use the nuts as a topping. I put nuts on top rather than in this cake for two reasons. They make the top look good without having to frost it. Also, for those who don 1t or can 1t eat nuts, they are easily removed without having to search for them.
  • Pour batter into a greased 9 x 13 inch pan. Bake at 325 degrees F (165 degrees C) for about 35 minutes. The secret to a moist brownie cake, Pesach or otherwise, is to underbake it. Check it at about 30 minutes.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 35 g, Cholesterol 51.7 mg, Fat 22.4 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 3.1 g, Sodium 20.3 mg, Sugar 28.3 g

PASSOVER (PESACH) BROWNIES



Passover (Pesach) Brownies image

I experimented for years to come up with a brownie made with matzo ... this is the best!

Provided by Sharone Rosen

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 24

Number Of Ingredients 6

5 eggs
2 ½ cups white sugar
1 ¼ cups vegetable oil
1 ¼ cups matzo cake meal
1 ½ cups unsweetened cocoa powder
1 ¼ cups chopped walnuts

Steps:

  • Beat eggs and sugar. Add oil. Mix in cake meal and cocoa. Add nuts (or use the nuts as a topping).
  • Bake in a greased 9 x 13 inch pan at 325 degrees F (165 degrees C) for 35 minutes. The secret to moist brownies, Pesach or otherwise, is to underbake them. Check them at 30 minutes. I also put nuts on top rather than in the brownies for two reasons: They make the top look good without having to frost them and, for those who don 't or can't eat nuts, they are easily removed without having to search for them.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 28.2 g, Cholesterol 38.8 mg, Fat 17.3 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 15.9 mg, Sugar 21.3 g

BROWNIE CUPCAKES



Brownie Cupcakes image

When it comes to making these super easy brownie cupcakes the trick is all in how you bake them. Start by preparing a box of Betty Crocker™ Fudge Brownie Mix according to the instructions. Then, instead of baking them in a single pan, divide the batter into a muffin tin to create 18 perfectly portioned cupcake-style brownies. All that's left to do is to frost and decorate them anyway you like. Serve them after dinner, at birthdays, parties and potlucks. They're the perfect - and cutest - way to serve brownies no matter what the occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 18

Number Of Ingredients 2

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Steps:

  • Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
  • Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 17 g, TransFat 0 g

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