Wednesday, March 31, 2010
I absolutely LOVE coconut. Passover is one of my favorite holidays because macaroons are in abundance. I may even have a soft spot for store bought canned macaroons. Shhhh...don't tell Martha Stewart.
I found these macaroon brownies about a year ago when I was searching for new Passover recipes. I made the brownies and brought them to a sedar which happened to consist of mostly non-Jews. Needless to say, when it came time for dessert they plunged for these brownies and were shocked when I told them they were kosher for Passover...made with matzah meal and potato starch instead of flour. They couldn't tell the difference.
This recipe is a great way to add a little extra coconut to your typical "Passover" brownie and to use up extra macaroons. I haven't tried adding chopped macaroons to a regular brownie recipe (not for Passover), but I'm sure it would be delicious. You could also add extra chocolate chips or nuts to this if you'd like.
adapted from The Washington Post
6 oz. chocolate (I used a combination of semisweet and bittersweet)
2 sticks butter
1 1/4 cups sugar (I used 3/4 cup granulated sugar and 1/2 cup brown sugar)
3/4 cup matzah meal
1/4 cup potato starch
1 pinch salt
2 cups coarsely chopped macaroons
Preheat the oven to 350 degrees F. Coat a 9 inch square baking pan with butter or spray.
Using a double boiler, melt the chocolate and butter in a medium bowl. Stir to combine and set aside to cool to room temperature.
Add the sugar, matzah meal, potato starch, salt, and eggs to the chocolate/butter mixture. Fold in the macaroon pieces. Pour the batter in the prepared pan.
Bake the brownies for about 45 minutes, until dry to the touch and the top is beginning to crackle. Transfer the pan to a wire rack and cool completely before cutting. The brownies may feel flimsy when cutting, but they will eventually firm up.
Just for fun...here is a picture of the sedar plate this year. Thank you to my mom for making such a beautiful plate.