Diana's Desserts - www.dianasdesserts.com
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Passover Chocolate Chip Sour Cream Brownies

in Diana's Recipe Book

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(total ratings: 2)
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Servings: 16
Because these brownies contain butter and sour cream, they must be served at a "dairy" meal for the Jewish holiday Passover.

4 ounces unsweetened chocolate
3/4 cup unsalted butter or margarine (pareve)
3 tablespoons unsweetened cocoa powder
1/2 cup matzo cake meal
2 large eggs
1 1/4 cups granulated sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

1). Preheat oven to 325°F (160°C). Lightly butter (or use margarine that is Pareve-Kosher for Passover) a 9-inch square baking pan.

2). Cut up the 4 ounces unsweetened chocolate into small pieces; place in a heavy saucepan on low heat; add the butter and melt until smooth. Let chocolate mixture cool for 10-15 minutes.

3). In a medium size bowl, combine the matzo cake meal and the unsweetened cocoa powder. Mix well.

4). With an electric mixer, beat the eggs and sugar until thick and pale. Beat in the sour cream and melted chocolate mixture. Add the cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts (if using). Spread batter evenly in baking pan.

5). Bake brownies on center rack of oven for 35 minutes, or until a toothpick inserted comes out with some crumbs sticking to it. Cool brownies completely in pan on cooling rack before slicing.

Store brownies in an air-tight container at room temperature for up to 5 days.

Makes 16 brownies.

Source: DianasDesserts.com
Date: April 2, 2003


Reviewer: Heather
These were fantastic! They are the best passover brownies I've ever tasted and they were a huge hit with my family. Deep, dense and fudgy. This will surely be a Passover favorite for years to come!

Reviewer: Alice
4/2012 These were a crowd pleaser! Moist, chewy and oh so chocklaty!!! Wouldn't know these were passover brownies. And easy to make.


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