📝 About This Recipe
Forget the dry, cakey imitations of the past; these flourless brownies are a masterclass in fudgy, cocoa-rich indulgence. By utilizing high-quality dark chocolate and a hint of espresso, we create a sophisticated profile that honors Passover traditions while satisfying the most discerning chocolate lover. The result is a dense, velvety texture with a signature crackly top that makes it impossible to stop at just one square.
🥗 Ingredients
The Chocolate Base
- 8 ounces Bittersweet chocolate (60-70% cacao, finely chopped)
- 3/4 cup Unsalted butter or Margarine (cut into cubes; use margarine for Pareve)
- 1 teaspoon Instant espresso powder (enhances the chocolate flavor)
The Batter
- 3 Large eggs (at room temperature)
- 1 cup Granulated sugar
- 1/4 cup Light brown sugar (packed)
- 1 tablespoon Vanilla extract (ensure Kosher for Passover)
- 1/2 teaspoon Kosher salt
The Dry Components
- 1/2 cup Unsweetened cocoa powder (sifted)
- 1/4 cup Potato starch (the secret to the fudgy structure)
- 1/2 cup Semi-sweet chocolate chips (optional, for extra texture)
- 1/2 cup Walnuts or Pecans (roughly chopped, optional)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease an 8x8-inch square baking pan generously and line it with parchment paper, leaving an overhang on two sides for easy removal.
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2
In a heatproof bowl set over a pot of simmering water (a double boiler), combine the chopped bittersweet chocolate and the butter or margarine.
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3
Stir the chocolate mixture occasionally until completely smooth. Stir in the instant espresso powder until dissolved, then remove from heat and let it cool for 5-10 minutes.
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4
In a large mixing bowl, combine the 3 eggs, granulated sugar, and brown sugar. Using a whisk or electric hand mixer, beat vigorously for 2-3 minutes until the mixture is pale and slightly frothy.
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5
Slowly pour the slightly cooled melted chocolate mixture into the egg mixture, whisking constantly to ensure the eggs don't scramble from the heat.
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6
Whisk in the vanilla extract and the kosher salt until fully incorporated.
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7
Sift the cocoa powder and potato starch directly over the wet ingredients. This prevents any stubborn lumps of starch in your finished brownies.
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8
Using a rubber spatula, gently fold the dry ingredients into the chocolate batter until just combined. Do not overmix, or the brownies will become tough.
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9
If using, fold in the chocolate chips and chopped nuts until evenly distributed.
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10
Pour the batter into the prepared baking pan and smooth the top with your spatula.
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11
Bake for 30-35 minutes. At the 30-minute mark, insert a toothpick into the center; it should come out with a few moist crumbs attached (not liquid batter).
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12
Remove from the oven and place the pan on a wire rack. Allow the brownies to cool completely in the pan—this is crucial as they continue to set as they cool.
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13
Once cooled, lift the brownies out using the parchment paper handles and slice into 16 squares using a sharp, warm knife.
💡 Chef's Tips
Use the best quality chocolate you can find, as it is the primary flavor driver of this flourless recipe. To get clean slices, wipe your knife with a warm, damp cloth between every single cut. If you prefer a 'fudgier' brownie, under-bake by 2 minutes; for a firmer brownie, leave them in for the full 35 minutes. Ensure your potato starch is fresh and sifted; it can clump significantly in storage which ruins the texture. For a Pareve version, ensure your chocolate is dairy-free and use a high-quality vegan butter substitute or coconut oil.
🍽️ Serving Suggestions
Serve warm with a scoop of non-dairy vanilla bean ice cream. Dust lightly with powdered sugar and top with a fresh raspberry for a beautiful contrast. Pair with a glass of sweet dessert wine or a strong cup of Turkish coffee. Drizzle with a homemade salted caramel sauce (Kosher for Passover) for an extra layer of decadence. Serve alongside a platter of fresh strawberries and orange segments to cut through the richness.