I really like to use extra virgin coconut oil for these brownies. Extra virgin coconut oil gives the brownies a delicious coconutty taste and has lots of good for you medium chain fatty acids. I called the OU and was told that any extra virgin coconut oil can be used for Pesach (like extra virgin olive oil). You may need to gently warm the coconut oil up so that it's liquidy but it often liquefies by just sitting in a warm kitchen or cabinet. Do not use cotton seed oil because it is totally toxic (full of pesticides!)l. It will also give these brownies an off tatse.
I will also be using demerara sugar. Demerara sugar is less processed than white or brown sugar (although during the rest of the year I use sucanat which is even less processed.) You can find either Florida Crystals demerara sugar or Domino demarara sugar with an OKP on it.
3 cups sugar.
1 1/2 cup vegetable oil.
1 tablespoon vanilla extract
1 cup plus 2 tablespoons of sifted unsweetened cocoa powder
1/2 teaspoon salt
1 cup matzoh cake meal
Vegetable oil for greasing the pan
Preheat the oven to 350 degrees and grease a 9 x 13 pan with oil and lightly flour with potato starch. Combine the sugar with the oil. Lightly beat the eggs and add to the mixture. Then mix in the vanilla extract, salt, cocoa powder, and cake meal. Bake for about 45 minutes or until the edges begin to brown.