Pesach Chocolate Chip Blondies

Mar 15, 2021 | Contributed by: Yael Tusk www.yaeltusk.com

I tasted this cake for the first time at my cousin’s engagement party (which was on chol hamoed pesach) about 15 years ago. I was blown away. I called the Kallah’s family for the recipe, and we’ve been making it ever since. Not a pesach goes by without this blondie. I have made some minor tweaks. (Credit for the original recipe goes to the Jacobs family of Brooklyn.)

  • 4 eggs
  • 1½ c. demerara sugar
  • ¾ c. liquid oil
  • 1 tsp. real vanilla extract (If you can’t find the real thing, leave it out. Don’t use artificial vanillin: it’s bad news)
  • 1 C. potato starch
  • 3 tsp. baking powder (one 10 gram packet)
  • 1 Bag (non-almond) ground nuts (this is a U.S. bag, which is 170g. and measures a generous 1 ½ cups)
  • ½ bag chocolate chips

Mix, put in two small pans (it will bake better).
Bake 180ºC/350ºF. for 40 min to 1 hour.
Note: A double recipe fits well into 3 round pans
Do not over bake, it will easily dry out.