Category Archives: Passover

Gluten Free Fudgy Brownie {recipe}

I don’t write my whole life story or a never ending stream of consciousness before getting to my recipes. I like to cut to the chase, while giving you some baking tips. I started with a goal to develop perfect dairy free fudgy brownies that taste like it came out of a box when in fact it’s made from scratch. Once I got that recipe down, I wondered if I can alter that recipe into an epic gluten free version that would also be prefect for Passover. No gatekeeping here! I share the recipe below. Note that half the journey involves Alton Brown’s new technique for baking his brownies. It creates a dark and fudgy brownie with a crispy, crackly top.  It’s kind of a weird technique but it does result in fudgy fudgy brownies. His way takes a bit longer because you bake the brownies for 15 minutes, then remove from the oven for 15 minutes. After that you bake again for a final 30 minutes resulting in dense and fudgy greatness. If you aren’t loving that method, simply bake at 350 for 20-30 minutes until toothpick comes out clean.

Some notes to consider: I like to use Hershey’s Special Dark cocoa powder, or dutch process cocoa powder. I did test this recipe using 1 1/2 cups almond flour and no starch so it does work, but I found the texture to be a little gritty. I bake my brownies in a true 9×13 inch baking pan. I don’t recommend using a disposable aluminum tin for this recipe. Those tins are smaller even though everyone calls them 9×13 inch size. Your baking time will be different than I have listed.

Gluten Free Fudgy Brownie {recipe}
Author: 
Recipe type: Gluten Free Dessert
 
Ingredients
  • 1 cup oil
  • 2 cups sugar
  • 1¼ cup almond flour
  • ¼ cup potato starch
  • ¾ cup cocoa powder
  • 4 eggs
  • 1 tsp. kosher salt
  • 1 tsp. vanilla
  • ¼ cup chocolate chips, melted
Instructions
  1. Preheat oven to 300 degrees F. Prepare a 9x13" baking pan by lining it with parchment paper.
  2. In a large bowl stir together 1 cup oil, 2 cups sugar, 1¼ cup almond flour, ¼ cup potato starch, ¾ cup cocoa powder, 4 eggs, 1 tsp. salt, and 1 tsp.vanilla.
  3. Melt ¼ cup chocolate chips in a microwave safe bowl or on top of a double boiler. Stir in the melted chocolate.
  4. Pour the brownie batter into the pan and carefully spread it to the edges. The batter will be thick.
  5. Bake at 300 degrees F for 15 minutes.
  6. Remove from oven and allow to cool for 15 minutes.
  7. Return to oven and bake for another 30 minutes.
  8. Allow to cool completely before cutting into squares.

 

Almond Butter Chocolate Chip Cookies {Recipe}

 

This recipe was circulating around the internet ages ago, I’m not even sure if it involved peanut butter or almond butter originally. Either way this cookie recipe is so easy. My only complaint is the price of almond butter can be quite steep. This is a one bowl, quick recipe, gluten free, and perfect for Passover! I recommend sprinkling some sea salt on top for the sweet and salty moment. I recommend using mini chocolate chips for these cookies because it makes it easier, but you can use regular sized chocolate chips, you may just need to help each cookie stick together by forming the cookies by hand.

Almond Butter Chocolate Chip Cookies
Author: 
 
Ingredients
  • 1 cup almond butter
  • 1 cup light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 cup mini semi-sweet chocolate chips
  • sea salt, for sprinkling
Instructions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the almond butter with the brown sugar until smooth.
  3. Add in the egg and vanilla and mix until smooth.
  4. Add in the baking soda and mini chocolate chips and stir to combine.
  5. Using a small scoop or teaspoon, scoop batter onto parchment lined baking sheet.
  6. Sprinkle each cookie with sea salt.
  7. Bake for 6-7 minutes until the edges begin to lightly brown
  8. The cookies will be soft when coming out of the oven, so allow them to cool completely before transferring.

More Passover Dessert Recipes:
Chocolate Chip Cookies
Banana Muffins
Brownie Brittle
Double Chocolate Nut Cookies
Funfetti Macaroons
Funfetti Cookies
Chocolate Crinkle Cookies
Almond Flour Chocolate Chip Cookies

Gluten Free Almond Flour Chocolate Chip Cookies {Recipe}

I can’t take credit for this recipe, I didn’t develop it, but I did discover its awesomeness and want to share it with the world. This recipe comes from the back of a bag of almond flour sold at Trader Joes. The honest truth is that I don’t even buy their almond flour-I get mine at Costco, and I love it. I make these cookies on Passover for a friend and her family who can’t eat gluten and honestly, these are as delicious as a regular chocolate chip cookie. I usually need to hide them from my family so they won’t get eaten! These cookies freeze really well are gluten free, and perfect for Passover!

Gluten Free Almond Flour Chocolate Chip Cookies
Author: 
 
Ingredients
  • ½ cup margarine
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 tsp. vanilla extract
  • 1 egg + 1 egg white
  • 2½ cups almond flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachement mix the margarine and the sugars.
  3. Add the vanilla extract and eggs.
  4. Add the almond flour, baking soda, and salt and stir to combine.
  5. Add the chocolate chips and stir to combine.
  6. Bake on parchment lined baking sheet for about 10 minutes until the edges turn toasty brown. Cool completely before transferring.

More Passover Dessert Recipes:
Chocolate Chip Cookies
Banana Muffins
Brownie Brittle
Double Chocolate Nut Cookies
Funfetti Macaroons
Funfetti Cookies
Almond Butter Chocolate Chip Cookies
Chocolate Crinkle Cookies