My mother’s sister Raizy, a”h, was a fabulous baker. She was the one we went to for any tips, tricks, and recipes. The only time of year we really baked in my home when I was growing up was Pesach, and Raizy taught us things like “To get a nice high sponge cake, don’t grease the pan,” “Freeze the container you’ll be using for ice cream before filling it to help keep the eggs from sinking to the bottom,” and more. This brownie is a take on the one she shared with us. We’ve been making it for years and years. It’s made of the most basic of ingredients, because we don’t use much else! Dress it up with the glaze or serve it plain with a cup of coffee.   Yields 1 9×13-inch (23×33 cm) baking pan