| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Semi sweet chocolate, melted |
| 1 |
c |
Unsalted butter or unsalted |
|
|
Passover margarine |
| 1 1/2 |
c |
Brown sugar |
| 1 |
T |
Passover vanilla sugar |
| 3 |
|
Eggs |
| 3/4 |
c |
Matzoh cake meal |
| 1/4 |
c |
Potato starch |
| 1 1/2 |
c |
Lightly packed quartered or |
|
|
coarsely chopped Passover |
|
|
macaroons any brand or |
|
|
flavor |
|
|
squares approximately |
INSTRUCTIONS
This should be sub-titled, "what-to-do-with-those-leftover-macaroons
from the second Seder" because it makes excellent use of them. Take
some of those store-bought macaroons (chocolate for chocolate addicts;
vanilla for a nice contrast) and dice them up. They bake up into sweet
and chewy, little nuggets of flavor in a dense,fudgey bar ~ you cannot
really identify the macaroons at this point. Sort of like a "Mounds"
bar in a brownie. Absolutely excellent - even without the macaroons
(but better with). This is another recipe to make all year round.
Bars: Preheat oven to 350 Degrees F. Lightly grease 8 by 10 inch or 7
by 11 inch brownie pan or (in a pinch, a 9 by 9 inch baking pan will
do). Melt chocolate and butter or margarine over low heat. Cool to
room temperature. Stir in brown sugar, vanilla sugar, eggs, cake meal
and potato starch. Stir in macaroon pieces. Spoon batter into
prepared pan. Bake about 40-50 minutes, until top seems set and is
beginning to take on a crackled appearance. Do not overbake. Brownies
should be set and seem dry to touch - but there should not be a dry
crust around sides. Leave plain or frost with Glossy Fudge Frosting or
Chocolate Glaze. These brownies are also divine without the macaroons.
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 15, 1998
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