Leftover Macaroon Brownie Bars
You know those canisters of macaroons no one eats (shhhhhh).
This recipe puts them to good use. A luscious chocolate brownie that tastes like a
(Passover-correct) Mounds bar. Make sure, if you use margarine, it is neither salted nor whipped style. I buy new pans from the dollar store each year to make all my bars and freeze.
6 ounces semi-sweet chocolate
1 cup unsalted butter or margarine
1 ¼ cup sugar (white or brown or both combined)
¾ cup matzoh cake meal
¼ cup potato starch
¼ teaspoon salt
1 ½ cups lightly packed, coarsely chopped Passover macaroons (any brand, any flavor)
Preheat oven to 350 F. Lightly grease an 8 by ten inch or 7 by 10 inch rectangular baking pan.
Melt chocolate with butter (double boiler or microwave). Cool to room temperature. Stir in sugar, eggs, cake meal, potato starch and salt. Fold in macaroon pieces.
Spoon batter into prepared pan. Bake 40-50 minutes or until top seems set and is beginning to take on a crackled appearance. Do not overbake (check oven). Brownies should seem set and dry to the touch but not yet have formed a dry crust around the sides.
Cool well or refrigerate an hour or two before serving.
Cut into 20-30 squares.