A week without bread? Doable. Deprive us of dessert? Forget about it.

Katie Rousso

I can’t remember a Passover without brownies. For some, that might sound crazy. It is a weeklong observance marked by unleavened eating after all. In my family, though, more than a few days without dessert sounds even crazier.

That sweet tooth goes back generations. Even my great grandmother couldn’t bare the idea of eight days without a Kosher-for-Passover treat. Now, her recipe is so engrained in our Passover routine that my mother ships homemade Pesach brownies across state lines to make sure her grown sons aren’t deprived of this nostalgia-filled dessert. That’s dedication.

Tracking down the recipe, though, is another story. To my grandmother, it’s muscle memory. A brilliant baker now in her nineties, she’s been whipping up the recipe for years. It's the same story with my mother. She doesn’t need the notes scribbled in her cookbook – a high school graduation gift from my grandmother that’s seen its fare share of Seders since its début in the 70’s.

Me, on the other hand? I may be the first in my family that has to work word for word off of a recipe to avoid disaster. For the sake of my Passover future, this year it was time to write this recipe down.

Lucky for me and my limited baking skills, these Passover brownies are so easy they practically make themselves. Sure, they're not quite the same as grandma's can't-just-have-one, everyday batch of brownies. But, for being Passover friendly, they come pretty darn close. Now let's see how many batches you’ll go through in the next week. 

Passover Brownies


  • 1 ½ cups sugar
  • 1 cup shortening
  • 4 eggs
  • 1 ½  packages chocolate chips
  • 2 cups matzah cake meal
  • 1 tsp. salt
  • Nuts may be added if desired.


Preheat oven to 325. Cream sugar and shortening. Add eggs and 12 oz. melted chocolate chips. Blend in cake meal and salt. Fold in ½ package of chocolate chips. Pour into an ungreased  9”x13” pan. Bake at 325 for 25 minutes. 

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