Add to my passover recipe box
Macaroon Fudge Brownies
Recipe type: Dessert
Serves: 16
Ingredients
- ¾ cup (1 ½ sticks) margarine, plus extra for greasing
- 7 ounces dark chocolate, grated or finely chopped
- 3 eggs
- 2 egg yolks
- 2 teaspoon vanilla extract
- ¾ cup light brown sugar, packed
- 2 tablespoons potato starch
- 1 tablespoon unsweetened cocoa
- Pinch of salt
- 5 ounces macaroons (about 10 - 13 cookies), broken into quarters or other prepared cookie (during the year I use Oreo cookies)
- Passover confectioners' sugar, for dusting, optional
- Special equipment: 8 inches square baking pan
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking pan, then line with parchment paper with the paper overlapping the sides a little.
- Melt the margarine in a pan over medium heat. When the margarine has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and margarine in bowl and melt in the microwave in 25-second intervals, stirring well each time.
- Whisk the eggs, egg yolks, and vanilla together in a large bowl until they begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in to it. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it, again around the sides so as not to knock the air out.
- Sift the cocoa into a large bowl and add the potato starch, salt, and a third of the macaroons. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining cookies over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey.
- Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar.
- Cook's Note: Substitute cookies for toasted walnuts or pecans or sprinkle the brownies with almond butter if you prefer.
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