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I prefer my brownies on the slightly underbaked side. These are simple to make, rich in flavor, and have a great texture. Whip up a few foil pans of brownies (aren't we all baking in foil pans?) and stick them in the freezer. Easy enough to pull out for the kids.....and, they are pareve until heaped with a big scoop of ice cream; yum!
| Kosher Status: | Parve |
| Number of servings: | 24 pieces, 13" x 9" |
| Main Ingredient(s): | Cocoa |
| Preparation Time: | 00:20 |
| Cooking Time: | 00:20 |
| Skill Level: | 1 - Easy (1 Easy - 5 Hard) |
| Estimated POINT value: |
Ingredients:
- 6 eggs
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1/3 cup cocoa powder
- 1 1/3 cups potato starch
Steps:
 |
So, this went together so quickly I forgot to take pictures. In the mixing bowl, cream sugar and eggs until smooth. In another bowl, mix oil and cocoa until smooth. Add to the egg mixture and blend just until mixed. Add potato starch and mix just until blended. |
Bake at 350' for about 22 minutes or until desired doneness. Longer baking will make the brownie a bit more like cake. Optional: stir in a handful of chopped walnuts Optional: glaze with ganache or dust with powdered sugar |
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