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Passover Pecan Brownies


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Passover Pecan Brownies


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Passover Pecan Brownies

Here comes the timeless classic, the little black dress of your dessert repertoire. In my cookbook you will find all the year round brownie variations (using natural margarine spread, which we don’t have on Passover). I whip up brownies at the drop of a hat: I am often asked to do just that, so I double the recipe and pour the batter into a (real, not disposable) large cookie sheet with sides, and show up at the party with my goodies. You won’t feel any difference whatsoever in the flavor or texture in the Passover version, using potato starch. Two simple secrets for the success of this dessert: very good chocolate for this and absolutely every chocolate dessert, and not a second more baking time. Even if they look barely set to you, the residual heat will do the rest. I love to make them in a round tart pan and cut them into wedges; but of course, any baking pan will do.


  • Prep Time : 20 min
  • Cook Time : 35 min
  • Ready Time : 55 min


3 dozen


  • 8 ounces best-quality dark chocolate, chopped, or 2 cups best-quality semisweet chocolate chips
  • 1 cup margarine
  • 4 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup potato starch
  • 3/4 cup chopped Klein’s Naturals pecans (or any nut you prefer), toasted 12–15 minutes in a 325°F oven


Preheat the oven to 375°F. Melt the chocolate and margarine spread in a small saucepan over very low heat or in a microwave for 1 to 2 minutes. In a food processor or with an electric mixer, beat the eggs, sugar and vanilla until light and fluffy. Add the chocolate mixture and mix. Add the potato starch and mix, pulsing until just combined.  Fold in the pecans. Pour the batter into a greased 12-inch round springform tart pan or a 12-inch square pan, and bake for 35 minutes until the top is barely firm. It will set completely with the residual heat sticking to the pan. Chill before cutting, so you can cut them neatly. Store refrigerated in a sealed container.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now


About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com




One Response to Passover Pecan Brownies

  1. avatar says: goodmand

    we cant get margarine in Israel, would oil work instead?

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