Pesach Potato-Starch Brownies
Old-fashioned Pesach cocoa brownies made with potato starch, oil, and chopped nuts.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch pan.
- Beat the eggs until broken up and slightly foamy.
- Add the sugar and beat until well combined.
- Slowly mix in the oil.
- Add the cocoa and potato starch gradually, mixing only until smooth.
- Fold in the chopped nuts.
- Spread the batter evenly in the prepared 9×13-inch pan.
- Bake for 45-50 minutes, following the handwritten family timing. Begin checking at 45 minutes so the brownies do not dry out.
- Cool before cutting so the center has time to set.
Notes
Recipe #229
Yield: One 9×13-inch pan; about 24 brownies
Category: Cookies, Bars & Pastries
Helpful Notes
- Use 1 1/2 to 1 3/4 cups sugar, depending on your preferred sweetness.
- Use 1 cup oil.
- These Pesach brownies use potato starch.
- Use Pesach-certified cocoa, oil, nuts, and other ingredients according to your household standards.
