This is another recipe from our friend Robin Young.
There’s a theme with Robin’s recipes – this time there are no macaroons!
1 1/2 cups brown sugar (just add more white sugar if you can’t find kosher le-pesach brown sugar)
1/4 cup white sugar
1 tbsp Passover vanilla sugar (optional)
1 cup unsalted butter or margarine
1/4 tsp salt
1 cup cake meal
1 cup potato starch
1 cup chocolate chips
1 cup chopped nuts (optional – Robin’s family hates nuts in cake!)
Grease a 8×10 pan, or line with greased foil and preheat the oven to 350 degrees farenheit. Cream brown sugar, white sugar, vanilla sugar with butter/marg. Blend eggs. Stir in salt, cake meal and potato starch. Fold in chocolate and nuts. Chill 20 minutes. Put in pan and bake for about 35-40 minutes, until center is set, not jiggly. Cool, then cut.
This is one of our favorite desserts and comes from a Chabad newspaper from 2002. It’s called Leftover Macaroon Brownies even though it has nothing to do with those coconut things in a can.