Decadent Raspberry Brownies


¾ C Unsweetened cocoa powder

½ C Margarine, melted

2 C Sugar

¼ t Salt

1 t Vanilla

4 Large Eggs

½ C Matzo Meal

½ C Potato Starch

½ C Crumbled Macaroons (any flavor), reserve remainder


8 oz Non-dairy Topping, whipped

8 oz Seedless Raspberry Jam or Preserves


Heat oven to 350°. Grease 9x13 pan.

Make Brownie Base:

Melt margarine and stir in cocoa, set aside.

In large bowl, beat egg, sugar, salt and vanilla. Stir in chocolate mixture just until blended. Stir in cake meal, potato starch and crumbled macaroons until blended. Spread mixture evenly into prepared pan. Bake until done – when toothpick comes out clean – about 20-25 minutes. Cool. Make Topping:

Whip non-dairy topping until stiff peaks form. Whip in jam until evenly blended. Spread evenly over cooled brownie base. Arrange whole Macaroons over topping, in a pattern if desired. Drizzle melted chocolate over topping and allow to cool.

Created by: Marci Karoll, Plainview, NY