From The Davis Enterprise 3/25/09. Originally from Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday by Susie Fishbein (Mesorah, 2009)

Gluten free. "Really gooey and delicious for any special occasion." I altered the cooking time slightly to make it in my bigger pan. The Dutch process cocoa gives these brownies a very dark brown color.

Ingredients:

Nonstick cooking spray or cooking oil

4 large eggs

2 cups sugar

1 cup vegetable oil ( I used corn oil)

1/2 teaspoon vanilla extract

1/2 teaspoon fine sea salt

3/4 cup Dutch process cocoa powder (Hershey’s Special Dark” or mixed cocoas

1 cup potato starch flour (Swan brand available in Davis Safeway)

1/2 cup (or more) semi-sweet chocolate chips or chunks (optional)

Preheat oven to 350 degrees.

Spray an 11x7 inch brownie pan with cooking spray or coat pan very lightly with oil. Set aside.

In the large bowl, beat with electric mixer the eggs and sugar until smooth. Add the oil, vanilla and salt. Mix.

Sprinkle in the cocoa powder and mix with spoon until combined, to make the batter chocolaty.

Add the potato starch and mix to combine.

Scrape down the sides with a spatula. Stir in the chocolate chips, if using. Pour into prepared pan. Bake for 35-40 minutes. (33 min. in 9x13 metal pan.) Allow to cool before serving. Better flavor the next day. Cut into squares and remove carefully from pan with a pancake turner. These brownies stay beautifully moist and chewy.