| 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 |
tb |
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) |
INSTRUCTIONS
BARS
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.
30 squares approximately
Posted to JEWISH-FOOD digest by BNLImp@aol.com on Feb 15, 1998
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