Double Chocolate Hazelnut Macaroon Bars
(Makes a 15 x 10-inch pan)

With a chocolate base filled with chocolate chips, and a chocolate Ganache topping, the chocoholics in your life will love this tasty bar. Hazelnuts and macaroons have a perfect affinity for one another, and the chewy macaroon layer is the perfect partner for the brownie base. Store it in the frig if you choose to use the chocolate topping.

For the brownie base:

4 tablespoons unsalted Plugra butter
3 ounces unsweetened chocolate, chopped
2 eggs, graded large
1 tablespoon pure vanilla extract
1-1/4 cups granulated sugar
2/3 cup unbleached all purpose flour
3/4 cup semisweet chocolate chips

For the Macaroon topping:

1 egg white, from an egg graded large
2-1/2 tablespoons granulated sugar
3/4 cup ground hazelnuts
3 tablespoons unbleached all purpose flour

For the Glaze:

4 ounces bitter- or semi-sweet chocolate
1/3 cup light cream

Preheat a conventional oven to 350 degrees, or a convection oven to 325 degrees, and set an oven rack so it is in the center of the oven. Butter a 15 x 10-inch baking pan.

Make the chocolate base first:  Mix the sugar, butter, eggs, and vanilla on medium high speed for about 3 minutes, until fluffy and creamy. Add the cocoa and mix on low speed for 30 seconds. Add the flour and blend in on low speed for about 20 seconds.  Spread the mixture evenly in the prepared pan and bake it in a preheated oven for 12 minutes. Remove the pan and set it on a wire rack.

While the chocolate layer bakes, make the macaroon layer: Beat the egg whites and sugar at medium speed until foamy, about 1 minute. Add the nuts and chocolate chips and blend on low for 15 seconds. Scrape the bowl and add the flour, blending on low for about 20 seconds. Spread the mixture evenly over the chocolate layer. Bake for 15-18 minutes, or until the macaroon layer just starts to feel firm to the touch. Do not over bake the bars; the macaroon layer will become firmer as it cools.

Make the glaze: Melt the chocolate and light cream together in a microwave oven or in a small saucepan over low heat, until the chocolate is almost completely melted. Away from the heat, stir the mixture with a small whisk or fork, until all of the chocolate is melted and the mixture is smooth. 

When the macaroon bar has cooled, drizzle the glaze over the top of the bar. Let the glaze set (this could take half an hour or more) and then wrap the bar tightly in a double layer of plastic wrap. Store the cooled bar airtight at room temperature for up to 3 days. You can also cut the bar into serving pieces and store them, with wax paper between the layers, in an airtight container for up to 3 days.

(To print the recipe, right-click the window and select PRINT)