These brownies pass Passover and more. Make these brownies year-round—they're fudgy and scrumptious.
Mini marshmallows give chew, almonds give crunch, and melted chocolate gives unmatched fudginess. Allow the brownies to cool completely before cutting for perfect consistency.
– 8 tablespoon(1 stick) butter or vegan buttery stick, plus more for greasing the pan – 12 ouncesemi-sweet or bittersweet chocolate chips (about 2 cups) – 2 teaspoonhot tap water – 1 teaspooninstant coffee granule
– 2large egg – 3/4 cupgranulated sugar – 1 teaspoonvanilla extract – 1/2 cupmatzo cake meal (see Recipe Note) – 1 tablespoonpotato starch – 1/4 teaspoonfine sea salt – 1 cupmini marshmallow – 1/2 cupchopped toasted walnuts or pecans (optional)
Set a rack in the center of the oven and heat to 350ºF. Prepare an 8x8-inch square baking pan with butter.
Put 1 stick butter and 12 ounces chocolate chips in a microwave-safe bowl. High microwave 60–90 seconds until melted and smooth when swirled. Let cool slightly.
Whisk 2 tablespoons hot water and 1 teaspoon instant coffee granules in a medium bowl until dissolved. Whisk together 2 big eggs, 3/4 cup granulated sugar, and 1 teaspoon vanilla extract.
Whisk together 1/2 cup matzo cake meal, 1 tablespoon potato starch, and 1/4 teaspoon fine salt in a large bowl. Whisk in the egg mixture. Fold the melted chocolate mixture in. Fold in 1 cup small marshmallows and 1/2 cup chopped nuts if desired.
Put batter in pan and smooth top. Bake 35–40 minutes until the top is slightly cracked and shiny but the center is mushy. Before cutting into 16 squares, let the brownies cool fully on a wire rack. Warm brownies crumble, but cooled brownies keep together.
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