Passover brownies are usually very sweet and heavy. I wanted something a little lighter and fluffier that would still resemble a brownie. All my testers told me it tasted chometzdig! It’s delicious also without the glaze. Your choice.
Yields 24 brownies
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat eggs and sugar for five minutes until light and lemony. Add the rest of the ingredients, aside from the nuts, slowly, and mix until incorporated.
Fold in the nuts by hand, and pour into a 9×13-inch (20×30-cm) baking pan lined with Gefen Parchment Paper.
Bake for 35 minutes or until set. Do not overbake. Cool slightly, then cut into squares.
When adding potato starch to any Pesachdig cake or kugel recipe, it’s advisable to sift it over the mixer as you’re adding it in. The results will be lighter and fluffier.
Mix together the cocoa powder, coffee granules, and boiling water until smooth. Cool slightly.
Add confectioners’ sugar and oil, and whisk together until a creamy, velvety texture is achieved. If necessary, add a bit more confectioners’ sugar to reach desired consistency.
Pour over cut brownies, tilting the pan to cover the entire surface. It’s best not to smear too much so it remains smooth and shiny. Sprinkle with chopped filberts, if desired. Let set before serving or freezing.
To give the glaze a twist, use just three tablespoons boiling water and sub one tablespoon almond or orange liqueur for the remainder of the liquid. Add it with the confectioners’ sugar and oil.
Photography: Moishe Wulliger
Styling: Renee Muller