Every year around Passover I start to look for recipes for desserts I can bring as “thank you’s” to the dinners I’m attending. Over Passover, you can’t eat any leavened products, so this eliminates a lot of the traditional dessert (and food as a general statement) options. Instead of resorting to using Matzo based flours or recipes (they are not my fave) I always look for more creative recipe options. Anything flourless is all good for this holiday, so I tend to start there.
I actually found 2 recipes I was planning to try, but only got around to making these brownies. Since I typically don’t bake, I was nervous they would be dry or lacking something. Well, they were not. They are fudgey and rich and absolutely delicious.
You don’t have to celebrate the holidays to enjoy them, they’re a perfect gluten free dessert option as well!
Definitely recommend giving them a try- they’re easy to make but look super impressive when they’re done.
- ½ cup butter
- 2 cups semi sweet chocolate chips
- ½ cup creamy peanut butter
- 4 eggs
- ½ cup sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon vanilla
- scant ½ teaspoon salt
- ¼ cup semi sweet chocolate chips
- ¼ cup creamy peanut butter
- Preheat oven to 350 degrees. Line an 8×8 inch pan with foil or parchment and grease with nonstick spray.
- Melt the butter, 2 cups chocolate chips, and ½ cup peanut butter in a microwave safe bowl at 1/2 power for 1 and a half minutes. Take the mixture out of the microwave and stir. Put back into the microwave for 30 seconds at 1/2 power, remove and stir until smooth. If the mixture still isn’t completely smooth, return to microwave for another 20 seconds at a time as needed until completely melted and smooth.
- Transfer the chocolate mixture to a large mixing bowl. Add sugar, cocoa powder, vanilla, and salt and mix until smooth. Add in the eggs and mix until combined. The reason the eggs are added last is because the mixture is hot coming out of the microwave, and you don’t want the eggs to cook when they hit the batter.
- Transfer mixture to prepared pan and bake for 30-40 minutes until set and an inserted toothpick comes out mostly clean. Allow to cool completely.
- Once brownies have cooled, melt remaining ¼ cup chocolate chips and ¼ cup peanut butter in a microwave safe bowl at ½ power for about 1 minute or until you can stir it smooth. Drizzle over cooled brownies. Place in the fridge for about 10 minutes for the drizzle to set. Cut into bars and serve.