M: I'm going to give you a recipe. Tell me if there's any way to make it acceptable for someone who is observing Passover.
Caramel-Filled Brownies from Mrs. Fields Cookie Book
SERVINGS: 16
INGREDIENTS
• 3 oz. unsweetened chocolate • ½ cup salted butter, softened • 4 large eggs • 1½ cups white sugar • 1 Tbsp. pure vanilla extract • 1½ cups all-purpose flour
• ¼ cup salted butter • ⅓ cup dark brown sugar, firmly packed • 2 Tbsp. light corn syrup • 1 Tbsp. whipping cream
PREPARATION STEPS
Preheat oven to 325° F. Grease an 8-by-8-inch baking pan.
In a small saucepan melt chocolate and ½ cup butter over low heat, stirring constantly. Remove from heat.
Beat eggs in a large bowl using an electric mixer set on high speed until they thicken slightly. Add sugar slowly. Add vanilla and mix well. Add chocolate-butter mixture, and beat on medium until uniformly brown. Add the flour and blend at low speed until just combined. Do not overmix.
Pour half of the brownie batter into the prepared pan. Smooth top. Bake 15-20 minutes or until top is firm.
To prepare the caramel: Heat butter, sugar and corn syrup in heavy pan over medium heat, stirring constantly until sugar dissolves. Increase heat to high and boil 1½ minutes. Remove from heat and stir in cream. Keep warm.
Spread warm caramel evenly over top of baked brownie layer. Pour remaining half of brownie mixture over caramel, smoothing the top. Bake an additional 25-30 minutes or until toothpick inserted in center comes cleanly out of top brownie layer. (Some caramel may stick to the toothpick.)
Cool brownies in pan, then cut into squares. They may be served at room temperature or chilled.
G: Short answer: not as written, but yes—with substitutions, it can be made Passover-acceptable. The main problem is the flour.
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Everything else (eggs, butter, sugar, chocolate, vanilla, cream) is generally fine if certified kosher for Passover, since hidden additives can matter.
You’ve got two realistic directions:
Option A — Cake meal (most traditional)
Option B — Almond flour (better result)
👉 If using almond flour:
If avoiding kitniyot:
Because you’re removing gluten:
This is not a perfect 1:1 clone. It becomes a Passover dessert that resembles caramel brownies, not a strict replica.
You could skip substitution entirely and make a true flourless chocolate base (like a torte layer) and treat the caramel as a filling between two baked layers. That avoids fighting gluten structure altogether and often produces a cleaner result structurally.
If you want, I can rewrite the recipe cleanly as a Passover-safe version with exact measurements and timing adjusted so it doesn’t collapse.