Yield: approximately 30 squares

• 6 ounces semi sweet chocolate, melted
• 1 cup unsalted butter or unsalted Passover margarine
• 1 1/2 cups brown sugar
• 1 tablespoon Passover vanilla sugar
• 3 eggs
• 3/4 cup matzoh cake meal
• 1/4 cup potato starch
• 1 1/2 cups lightly packed quartered or coarsely chopped Passover macaroons (any brand or flavor)

Preheat oven to 350 degrees F. Lightly grease 8 by 10 inch or 7 by 11 inch brownie pan or (in a pinch, a 9 by 9 inch baking pan will do).

Melt chocolate and butter or margarine over low heat. Cool to room temperature. Stir in brown sugar, vanilla sugar, eggs, cake meal and potato starch. Stir in macaroon pieces.

Spoon batter into prepared pan. Bake about 40-50 minutes, until top seems set and is beginning to take on a crackled appearance. Do not overbake. Brownies should be set and seem dry to touch - but there should not be a dry crust around sides.

Leave plain or glaze. These brownies are also divine without the macaroons.