Brownies and Blondies (Passover)

Folks, Passover Week is drawing to a close on Just About Baked. Come Wednesday morning, I will be back to posting regular baked goods. Thank the lord and all the powers up above! I can’t take much more of this…

See, I miss the forbidden foods. Like pizza. And sushi. Oh my lord, a week without sushi is a very dark time in my life. You can imagine how well I got through three pregnancies without raw fish. It was a horrible time. So I guess I shouldn’t complain about one week. Especially when I can have brownies!

And blondies!

That’s right, y’all. Even on Passover, miracles do happen. I honestly would eat these two baked goods any day of the year. Both contain copious amounts of chocolate chips, so need I go further?

I will stop here because I have not one, but TWO whole recipes to share. So I leave you with this pic! But for all you gluten-free people out there, please note that these recipes fit your bill!

Blondie Indredients:

• 4 eggs
• 1 cup packed dark brown sugar
• 3 teaspoons vanilla
• 3 teaspoons baking powder.
• 1 cup sugar
• 1 cup potato starch
• 1 cup finely ground almonds
• 1 cup vegetable oil
• 1 cup chocolate chips

Instructions:

Preheat the oven to 350. Spray a 9 x 13 pan with cooking spray.

Combine all the ingredients except the chocolate chips in a bowl, mixing well. Pour the batter into the pan. Sprinkle the chocolate chips on top.

Put the pan in the oven and bake for 50 minutes, until golden and set.

Brownie Ingredients:

• 4 eggs
• 2 cups sugar
• 3/4 cup unsweetened cocoa
• 1 cup oil
• 1/2 teaspoon salt
• 1 cup potato starch
• 1 cup chocolate chips

Instructions:

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Beat eggs and sugar until combined. Add the oil and salt and mix again. Add in the cocoa powder gradually, stirring as you go. Pour in the potato starch and mix until all ingredients are combined. Fold in the chocolate chips.

Pour into the pan and bake for 35 minutes. Do not over bake, or your brownies will be hard!