Macaroon Brownies 24.000

Deb Lindsey for The Washington Post

Apr 1, 2001

It's inevitable. Every Passover Marcy Goldman ends up with too many macaroons. Here's a way to take something that not everyone loves and turn it into an irresistible crumbly chocolate treat that tastes like a Mounds bar. You may wish to add a handful of chopped bittersweet chocolate or nuts to the batter.

Servings: 24 brownies
  • 6 ounces semisweet chocolate
  • 2 sticks margarine (preferably unsalted), at room temperature, plus additional for the pan
  • 1 1/4 cups sugar (granulated or brown)
  • 3 large eggs
  • 3/4 cup matzoh cake meal
  • 1/4 cup potato starch
  • 1 pinch kosher salt
  • 1 1/2 cups lightly packed, coarsely chopped Passover macaroons


Preheat the oven to 350 degrees. Lightly coat a 9-inch square baking pan with margarine, or line it with parchment paper so two sides overhang. (This will make it easy to lift out the slab of brownies for cutting.)

Set a heatproof bowl over barely simmering water, without letting the bowl touch the water. Heat the chocolate and margarine until melted. Stir to combine; cool to room temperature.

Add the sugar, eggs, matzoh meal, potato starch and salt. Use a wooden spoon to gently fold in the macaroon pieces. Scrape the batter into the prepared pan.

Bake the brownies for 40 to 50 minutes, until the top appears set, is dry to the touch and is beginning to take on a crackled appearance. Transfer the pan to a wire rack to cool to room temperature before cutting into squares.

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Recipe Source

Adapted from a recipe by Marcy Goldman.

Tested by Marcy Goldman.

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