Passover macaroons are a traditional treat for Passover. But what if you don’t like coconut—or simply have a yen for chocolate?

Voilà: a Passover-friendly recipe for brownies, thanks to Melissa’s.

In order to “bulk up” the brownies in the absence of leavening, Melissa’s has added dried cranberries. They’re delicious paired with chocolate, but you can substitute nuts if you prefer.


  • 1/2 cup butter
  • 1/2 cup sugar, divided
  • 7 ounces semisweet chocolate
  • 1 package dried cranberries (3-ounce package)
  • 4 large eggs, divided
  • 1 pinch ground cinnamon
  • 1/4 cup matzo cake meal
  • 1/2 teaspoon salt

    1. PREHEAT the oven to 400°F. Grease a 7-1/2 x 11 x 2-inch baking pan.

    2. MELT the butter and 1/4 cup sugar in a medium saucepan over low heat. Stir to dissolve the sugar. Add the chocolate and stir until melted. Remove from the heat and set aside and cool to room temperature.


    Passover Brownies
    [1] Passover brownies studded with cranberries (photo courtesy Melissa’s).

    Dried Cranberries
    [2] Dried cranberries (photo courtesy King Arthur Flour).

    3. BEAT 2 eggs in a small bowl until thick and pale yellow (4 minutes). Add the vanilla, cinnamon and cake meal. Whisk into the chocolate mixture.

    4. BEAT the remaining 2 eggs with an electric mixer until stiff peaks form, slowly adding the salt and remaining sugar. Add the cranberries and fold into the chocolate batter. Mix thoroughly by hand.

    5. POUR into the prepared pan and bake until top is crusty, about 20 minutes. Allow to cool, then cut into slices as desired.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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