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

Ingredients:

⅓ cup potato starch, leveled

¼ cup cocoa

¾ cup sugar

½ teaspoon cinnamon

1½ cups chocolate chips

6 tablespoons almond oil (or any oil)

3 eggs, room temperature

1 cup chopped pecans (or any nut)

 

Directions:

Preheat oven to 350°F.

Line a 9”x6” or 8”x8” 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 5 minutes until chocolate chips where 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.