This was adapted, doubled and adjusted from the Breuer's Teacher's Seminary cookbook. It won't win secular or year-round gourmet awards, but it makes yummy, simple and light Passover brownies that don't have an overly potato-starchy aftertaste. Our Passover utensils are limited: this uses only the mixer, a liquid measuring cup (also used to check the eggs) and a half-cup-sized dry measuring cup. The brownies come out about 1.25 inches high. All the best, CLKL

Ingredients

eggs↗8
cups oil2 cups
cups sugar↗3 1⁄2 cups
cups cocoa↗1 1⁄2 cups
cups potato starch↗1 1⁄2 cups
cooking spray

Step-by-step instructions

1
Dump all ingredients in mixer bowl and mix well.
2
Pour into two foil pans (7" x 13" is what I've used) that have been sprayed with oil.
3
Bake at 350 degrees F for 45 minutes.
4
Cool in pan, invert when completely cooled and slice from the bottom of the brownies for best results.
5
Have a kosher and happy Pesach!
6
Enjoy!

Source: food.com

Original recipe ↗

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