Gluten-Free Pesach Cheese Brownies

Gluten-Free Pesach Cheese Brownies

Servings: 10 servings

Preparation Time: 20 min

Cooking Time:

For the brownies:
200 grams Tnuva Butter
150 grams bittersweet chocolate
100 grams sugar
100 grams powdered sugar
200 grams Tnuva Creamy Soft Cheese 5%
4 eggs
Vanilla extract
A dash of salt
60 grams non-sweetened cocoa
50 grams almond powder
20 grams coconut flakes

For the icing:
170 grams bittersweet chocolate
90 grams heavy cream
20 grams
Brandy (optional)


  1.        In a mixer, whip together the creamy soft cheese, eggs, sugar, vanilla extract and salt, and the mixture is smooth and airy.
  2.        Melt the chocolate and butter together in the microwave; heat with short pulses until the two are fully melted.
  3.        Fold the chocolate butter melt into the cheese mixture, then fold in the cocoa, almond powder, and coconut.
  4.        Heat at 160 degrees clecius for abut 40-50 min., until a toothpick stuck inside comes out slightly wet.
  5.        After baking, cool the brownies down and let them shrink. The ideal situation is to cool the brownies down in the fridge or freezers several hours before icing them.



  1.        In a small pot, bring the heavy cream to boil.
  2.        Add the chocolate and mix with a spatula or wooden spoon until the chocolate has been absorbed into the cream.
  3.        Add the butter and continue to mix.
  4.        Add brandy according to taste.


Pour the icing onto the brownies, level with a knife, and return the brownies to the oven at least an hour before serving.


Tnuva Products used in this recipe: