Yeah, everyone thinks they have the very best recipe for Pesach brownies, but these gooey, chocolatey, fudgy Pesach brownies are REALLY REALLY the best!

When it comes to traditional recipes, I always say that everyone thinks they have the “best” of that recipe. But how can there be so many “best” chicken soups? Or potato kugels? I believe it’s because to each person, it really is the best. The memories that come along with these recipes make them each “the best.”

So, do I believe that there are other amazing brownies out there? Yes, without question. But do I think mine are the best? Of course!

On Pesach, it can be hard to find good recipes for baked goods, especially ones that are nut free. But these brownies are amazing and nut free. So go ahead, make multiple batches of this one!

A few points:

These fudgy Pesach brownies freeze amazing. I usually make four batches at a time and take them out over Pesach as needed.
You can serve this slightly warm with a scoop of ice cream for a nicer dessert or keep it on your counter for everyone to snack on.
This calls for a 9-oz bag of chocolate chips. I know some brands of Pesach chocolate chips come in 7 oz bags. It’s fine if you only use 7 oz for one recipe.
When I bake cakes that aren’t very high, like these brownies, I like to use the shallower 9×13 pans. If you’re going to be stacking pans, the shallow ones take up much less room.

I know many people have different traditions as to what they do and don’t use over Pesach. Feel free to reach out to me to help you with substitutions — bearing in mind that unfortunately Pesach recipes tend to be less forgiving than everyday ones. I am always happy to try and help — faigy@mykitchenmystudio.com!

Best Fudgy Pesach Brownies

Yeah, everyone thinks they have the very best recipe for Pesach brownies, but these gooey, chocolatey, fudgy Pesach brownies are REALLY REALLY the best!

Print Recipe

Ingredients

1 (9-oz) bag chocolate chips
1 cup sugar
¾ cup oil
1 tsp vanilla extract
2 tsp instant coffee granules
4 eggs
½ cup potato starch
½ cup cocoa
¾ tsp baking powder
¾ cup chocolate chips

Instructions

Preheat oven to 350°F and line a 9×13 pan with parchment paper.
Pour chocolate chips into a small saucepan or microwave-safe dish. Melt chocolate chips over low flame, being careful not to burn, or microwave at 30-second intervals until melted and smooth. Set aside to cool.
Add all other ingredients besides ¾ cup chocolate chips to a medium mixing bowl. Mix well to combine.
Stir in melted chocolate.
Stir in reserved ¾ cup chocolate chips.
Pour batter into pan. Bake for 20 minutes for very fudgy brownies or 25 minutes for more cakey brownies.
Let cool slightly before cutting into squares. If you’re serving as a dessert with ice cream, you can just scoop it directly out of the pan.