Amazing Fudgy Brownie Recipe

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OOTBubby

Fri, Apr 08 2011, 1:25 pm

These brownies are phenomenal -- they don't taste like Pesach brownies. I've been sneaking snacks of them straight from the freezer. Loads of calories in these, but so good.

From Susie Fishbein's Passover by Design Cookbook.

Unbelievable Brownies

4 eggs
2 cups sugar
1 cup vegetable oil
1/2 tsp. sea salt
3/4 cup cocoa
1 cup potato starch
1/2 cup chocolate chips (optional, I didn't use them)

Preheat oven to 350. Spray 11 x 7" pan with non-stick spray (or grease lightly with oil).

Beat sugar and eggs until smooth. Add oil and salt. Mix. Sprinkle in cocoa and mix. Add potato starch and mix to combine. Add chips if using.
Pour into pan. Bake for 35-40 minutes.

mominlkwd

Fri, Apr 08 2011, 1:35 pm

thanks! one question. does it have to be sea salt or can it be regular salt?

OOTBubby

Fri, Apr 08 2011, 1:36 pm

mominlkwd wrote:

thanks! one question. does it have to be sea salt or can it be regular salt?

I use regular. Just wanted to quote the recipe correctly as she gives it.

mominlkwd

Fri, Apr 08 2011, 1:39 pm

funny thing is that I have the cookbook and never noticed that recipe. Thanks a million can't wait to try it!

essy

Fri, Apr 08 2011, 2:13 pm

can I beat eggs and sugar with fork since I dont have a beater? and should it be doubled to be more thick in 9x13 pan?

OOTBubby

Fri, Apr 08 2011, 3:23 pm

essy wrote:

can I beat eggs and sugar with fork since I dont have a beater? and should it be doubled to be more thick in 9x13 pan?

I can't really answer either question as I haven't done either. You cold probably do it without a mixer, but I'd use a whisk not a fork -- it really needs to be blended well and its very thick. For the pan, I think that doubled would be too much for a 9 x 13. I bought disposable pans that are somewhat smaller than a 9 x 13 that worked well.

ra_mom

Fri, Apr 08 2011, 6:07 pm

essy wrote:

can I beat eggs and sugar with fork since I dont have a beater? and should it be doubled to be more thick in 9x13 pan?

I've done it by hand, just work very hard to get it smooth and uniform.
I think it would lose much of its appeal if it was thicker.

cbsmommy

Wed, Mar 20 2013, 4:02 pm

OOTBaubie -
I've got both hazelnut oil and safflower. Which one turns out the better brownie for this recipe?

OOTBubby

Wed, Mar 20 2013, 4:03 pm

cbsmommy wrote:

OOTBaubie -
I've got both hazelnut oil and safflower. Which one turns out the better brownie for this recipe?

I favor hazelnut oil for all baking; I think it adds flavor, but safflower will work fine too.

clowny

Wed, Mar 20 2013, 5:08 pm

Is walnut oil ok for this recipe?

OOTBubby

Wed, Mar 20 2013, 5:14 pm

clowny wrote:

Is walnut oil ok for this recipe?

Probably, but I've never used it. Maybe someone else has.

chaya35

Wed, Mar 20 2013, 5:19 pm

OOTBubby wrote:

clowny wrote:

Is walnut oil ok for this recipe?

Probably, but I've never used it. Maybe someone else has.

I made this cake (and all my cakes) with walnut oil and it delicious.

clowny

Wed, Mar 20 2013, 5:48 pm

chaya35 wrote:

OOTBubby wrote:

clowny wrote:

Is walnut oil ok for this recipe?

Probably, but I've never used it. Maybe someone else has.

I made this cake (and all my cakes) with walnut oil and it delicious.

Thanx, I also use walnut oil for all my cakes, just wanted to make sure it works for this one.

sky

Tue, Mar 31 2015, 12:29 pm

Thanks for posting (all those years ago). I was searching on google and found this.

barelyawake

Thu, Apr 01 2021, 5:15 pm

I’ve been baking your recipe for years, and doing it now! Thanks for all the years of deliciousness!

quote="OOTBubby"]These brownies are phenomenal -- they don't taste like Pesach brownies. I've been sneaking snacks of them straight from the freezer. Loads of calories in these, but so good.

From Susie Fishbein's Passover by Design Cookbook.

Unbelievable Brownies

4 eggs
2 cups sugar
1 cup vegetable oil
1/2 tsp. sea salt
3/4 cup cocoa
1 cup potato starch
1/2 cup chocolate chips (optional, I didn't use them)

Preheat oven to 350. Spray 11 x 7" pan with non-stick spray (or grease lightly with oil).

Beat sugar and eggs until smooth. Add oil and salt. Mix. Sprinkle in cocoa and mix. Add potato starch and mix to combine. Add chips if using.
Pour into pan. Bake for 35-40 minutes.[/quote]

salamanca

Sun, Apr 03 2022, 2:27 pm

Excuse this silly question but do you cool off the cake in the pan or do you turn it out onto a cooling rack before wrapping in foil and refrigerating/freezing?

ra_mom

Sun, Apr 03 2022, 2:29 pm

salamanca wrote:

Excuse this silly question but do you cool off the cake in the pan or do you turn it out onto a cooling rack before wrapping in foil and refrigerating/freezing?

Cool it in the pan.

salamanca

Sun, Apr 03 2022, 2:32 pm

Thanks ra_mom. So you keep it in the pan until serving? It can be frozen while still in the pan?

ra_mom

Sun, Apr 03 2022, 3:01 pm

salamanca wrote:

Thanks ra_mom. So you keep it in the pan until serving? It can be frozen while still in the pan?

I cool it uncovered. Then seal it (still in the pan) with foil and then second seal in a Ziploc bag (squeeze out air before zipping) and freeze.
If we will only be taking out 1 square from the freezer at a time, I cut before sealing and freezing.

salamanca

Sun, Apr 03 2022, 3:02 pm

ra_mom wrote:

Thanks for the tips!

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