Yes, I know. Pesach is over. Back to chometz.
All the same, give these brownies a chance. A crackly thin crust, fudgy interior, intense chocolate flavor–these are stellar brownies that can hold their own against chometz brownies any day.
These are different from the Homemade Passover Brownie Mix brownies in that those brownies have a cocoa flavor (like a boxed mix brownie) with nutty overtones and a certain chewiness, while these have a deep, pure semisweet chocolate flavor and a soft, fudgy texture.
3 Tbl. coconut oil or margarine (1 1/2 ounces, 42 g.–see this and this about Spectrum coconut oil being kosher for Passover in 2012)
2 1/2 Tbl. ounces safflower oil (1 1/4 ounces, 35 g.)
8 ounces chocolate, chopped (225 g.–I used 55% semisweet, either Alprose or Schmerling Noblesse would be good Pesach choices)
3/4 cup sugar (5.25 ounces, 150 g.)
1 heaping Tbl. cocoa (10 g.) (I used Dutch process cocoa, but natural cocoa is okay)
3 Tbl. potato starch (30-35 g.)
1/8 tsp. fine sea salt or 1/4 tsp. kosher salt
1 tsp. coffee powder
1 tsp. vanilla
Preheat the oven to 350 degrees.
Line an 8″ pan with non-stick foil or parchment paper so that the bottom and sides are covered. Spray with cooking spray or grease with oil.
Add to a medium saucepan the oil and chocolate. Melt the chocolate over low heat, stirring constantly.When the chocolate is completely melted and smoothly combined with the oil, take the pan off the heat.
Add the sugar to the saucepan and stir it in well. Add the eggs, one at a time, stirring them in to smoothly combine with the chocolate/sugar mixture. Stir in the salt.
In a small bowl, combine the cocoa powder, the coffee powder and the potato starch to evenly combine. Add the cocoa powder/coffee powder/potato starch mixture to the melted chocolate mixture and mix vigorously to evenly combine.
This final mixing is allegedly crucial to the final texture. It will take at least a full minute of very aggressive stirring to get the mixture from grainy and loose to smooth, shiny and pudding-thick. The mixture will actually start to come together into a large shiny pudding-like blob that pulls away from the sides and bottom of the pan. I found that it took a lot more than a minute to accomplish this. I actually had to put the pan back on very low heat while quickly stirring for a full minute before the texture changed. Even then, the batter had undissolved sugar that added a bit of graininess. That did not affect the final texture.
Dump the batter into the pan and spread to an even layer. It will not come up very high on the sides and it won’t rise much during baking. Bake at 350 degrees for a half hour. Let the brownies cool completely before trying to take them out of the pan and slice them.