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Ingredientes
- 6 ounce Semi sweet chocolate, melted
- 1 c. Unsalted butter or possibly unsalted Passover margarine
- 1 1/2 c. Brown sugar
- 1 Tbsp. Passover vanilla sugar
- 3 x Large eggs
- 3/4 c. Matzoh cake meal
- 1/4 c. Potato starch
- 1 1/2 c. Lightly packed quartered or possibly coarsely minced Passover macaroons, (any brand or possibly flavor)
Direcciones
- 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 can't 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 possibly 7 by 11 inch brownie pan or possibly (in a healthy pinch, a 9 by 9 inch baking pan will do).
- Heat chocolate and butter or possibly margarine over low heat. Cold to room temperature. Stir in brown sugar, vanilla sugar, Large eggs, cake meal and potato starch. Stir in macaroon pcs.
- Spoon batter into prepared pan. Bake about 40-50 min, till top seems set and is beginning to take on a crackled appearance. Don't overbake.
- Brownies should be set and seem dry to touch - but there shouldn't be a dry crust around sides.
- Leave plain or possibly frost with Glossy Fudge Frosting or possibly Chocolate Glaze. These brownies are also divine without the macaroons.
- 30 squares approximately
