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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
Most kosher for Pesach baked goods are notoriously complicated to make, with lots of steps and bowls. But this one is an exception, requiring no mixer and no complicated steps! This no-fail brownie is sure to please.
Yield: 12 squares
1/3 cup Gefen Potato Starch, leveled
1/4 cup Gefen Cocoa
3/4 cup sugar
1/2 teaspoon cinnamon
1 and 1/2 cups Haddar Chocolate Chips
6 tablespoons almond oil (or any oil)
3 eggs, room temperature
1 cup chopped pecans (or any nut)
Preheat oven to 350 degrees Fahrenheit. Line a 9×6-inch or eight-inch pan with some overhang.
In a large bowl, whisk potato starch, cocoa, sugar, and cinnamon; set aside.
Melt chocolate chips with oil in a double boiler or in a microwave in 30-second intervals. (I placed chocolate chips and oil in a ziplock freezer bag in a bowl of boiling water for five minutes until chocolate chips were fully melted.)
Add eggs to chocolate one at a time and whisk until fully incorporated.
Add chocolate mixture to cocoa mixture.
Mix until all ingredients are fully combined.
Add pecans and whisk to incorporate.
Pour into prepared pan and bake for 30–35 minutes until an inserted toothpick comes out clean.
Allow to cool, then use extra overhang of parchment paper to release brownies from pan.
Cut into squares.
Serve warm with ice cream as an easy dessert.
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I made these for yom tov. i used coconut oil. they were absolutely delicious! highly recommend.
forgot to mention that i used walnuts instead of pecans too 🙂