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Parve
Hard
12 Servings
Allergens 
1 Hour, 30 Minutes
Diets
A step-up on the classic brownie cake, adorned with crunchy, nutty brittle and chocolate chips, this recipe offers an easy-to-prepare, delicious version of your favorite bake-aheads!
5 eggs
1 and 1/2 cups sugar
2/3 cup oil
1 teaspoon Haddar Baking Powder (optional)
1/2 cup Gefen Cocoa Powder
pinch of salt
2 teaspoons Gefen Vanilla Extract
1 cup Gefen Potato Starch
4 tablespoons sugar
1 (6-oz./170-g.) package chopped nuts (I used a combination of walnuts and almonds)
1 (3 and 1/2-oz./100-g.) bar chocolate, chopped
3 tablespoons ground nuts (I used almonds)
2 teaspoons Gefen Potato Starch
2 teaspoons oil
Heat sugar in a nonstick frying pan until beginning to brown and melt. Pour in chopped nuts and continue to heat until sugar is fully melted and nuts are coated. Pour out onto a piece of Gefen Parchment Paper and allow to cool and harden. Chop into small pieces; combine with remaining ingredients and mix well.
In a large mixing bowl, beat together eggs, sugar, and oil. Add remaining ingredients and continue mixing until fully combined. Pour into a greased 9- x 13-inch (20- x 30-centimeter) baking pan and sprinkle crumble evenly over cake. Bake for one hour or until a toothpick inserted in the center comes out clean.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Photography: Moishe Wulliger Styling: Renee Muller
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