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
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a small bowl, sift together cocoa and potato starch.
In a large bowl, beat eggs with sugar and oil, making sure to mix well. Sift in cocoa and potato starch.
Mix until all ingredients are well incorporated.
Pour into a lined 9×13-inch (23×33-centimeter) pan and bake for 35 minutes.
In a small saucepan, mix all the ingredients over medium heat. Keep whisking so the egg doesn’t set.
As soon as it starts to bubble, remove from heat and pour over warm cake.
Tips:
- You can skip the mixer and use a whisk — which makes this the perfect dessert to prepare on Yom Tov, if you run out of cake!
- Don’t skip the sifting of the cocoa and potato starch — they tend to form lumps, and you don’t want to bite into a mouthful of potato starch.
- Doubles and freezes very well.
Description:
Photography by Saraizel Senderovits
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It was delicious!
Absolutely easy and delicious