On any given Shabbos, you can pop into my sister Leah’s home and find her island laid out with goodies that have just come out of her oven. Leah is known for her delicious baked goods, including this recipe, which I couldn’t believe was kosher l’Pesach.

6 eggs
2¼ cups sugar
1 teaspoon vanilla sugar (optional)
1 cup oil
1 cup potato starch
¾ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda

  1. Preheat oven to 350°F.
  2. In the bowl of an electric mixer on low speed, add 6 eggs. Slowly add in the sugars and oil, and allow to mix for 15 to 20 minutes on medium speed. (Do not skip this step or your cake won’t come out the right way! The long mixing time is necessary).
  3. After 20 minutes, add potato starch, cocoa, baking powder, and baking soda. Mix well and pour into a lined 9×13-inch baking pan. Bake for 1 hour.

Yield: 1 9×13-inch pan of brownies

The long mixing time required for this brownie is what aerates the batter, lending exceptional results with basic ingredients.

For more great recipes, check out this weeks issue of Whisk by Ami