This recipe came to me by way of my beloved sister, Sharon. She got the recipe from an unidentified friend (if you are reading this, please present yourself, o purveyor of tricky marshmallow goodness!). Not only are these the best Passover brownies you will ever eat — they may just be the best brownies. Period. A smidge of potato starch makers them silky, and the marshmallows caramelize along the surface to create a chewy topography of sweet satisfaction.
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Passover Marshmallow Brownie
A Passover dessert you’ll actually enjoy.
- Total Time: 45 minutes
- Yield: 10–12 1x
Ingredients
Scale
- ½ cup (1 stick) butter or margarine plus more for greasing the pan
- 12 oz semi-sweet or bittersweet chocolate chips
- 2 eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee granules, dissolved in 1 tsp warm water
- ½ cup matzah cake meal
- 1 Tbsp potato starch
- ¼ tsp fine sea salt
- 1 cup mini marshmallows
- ½ cup chopped walnuts or pecans (optional, but recommended)
Instructions
- Grease an 8 x 8-inch baking pan with butter (or margarine) and set aside.
- Preheat the oven to 350°F.
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Combine the chocolate chips and butter (or margarine) in a microwave-safe bowl and microwave on high until the butter and chocolate are melted and smooth when stirred, 60 to 90 seconds total; set aside to cool slightly.
- Whisk the eggs, sugar, vanilla, and coffee in a medium bowl and set aside.
- In another bowl whisk together the cake meal, potato starch, and salt.
- Whisk the egg mixture into the dry mixture until incorporated, then fold in the melted chocolate mixture until incorporated. Fold in the marshmallows and nuts until just combined.
- Pour the batter into the prepared pan and bake until the top is slightly cracked and shiny but the center is still slightly soft, 35 to 40 minutes. Cool.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Holidays
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