Passover Chocolate Brownies - pareve

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

• Ready In: 50 mins
• Yields: 36 brownies

Ingredients

• 8  eggs
• 2  cups  oil
• 3 1⁄2 cups sugar
• 1 1⁄2 cups  cocoa
• 1 1⁄2 cups potato starch
•  cooking spray

Directions

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!