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These gluten free brownies are perfect for Pesach. Using regular ingredients, these brownies are simple to make in advance and can be frozen easily. These cut very nicely and are perfect for a Yom Tov breakfast!
12 eggs, separated
2 and 1/4 cups sugar, divided
1 cup Gefen Potato Starch
3/4 cup oil
3/4 cup Gefen Cocoa
1 tablespoon Haddar Coffee
Beat egg whites until foamy.
Gradually add one and a quarter cups sugar, beating until stiff peaks form.
In a separate bowl beat yolks, adding all remaining ingredients, including the remaining cup of sugar.
Fold yolk mixture into whites.
Pour into a 10- x 16-inch baking pan and bake for one hour at 350 degrees Fahrenheit.
Photography by Tamara Friedman
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