Coconut Macaroon filled Brownies

At first I thought that brownie and coconut macaroon would be a weird combination...and I thought I was right when I first tried these brownies warm- BUT after a day in the fridge, cold, these brownies were SO SO SO GOOD. AMAZING. DEATHLY. RICH. THEY HURT MY TEETH. BUT SO GOOD. But seriously, they did hurt my teeth. Maybe I'm getting a cavity?

The Brownie:
  • 1 cup butter, melted
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips
1.Combine butter, sugar and vanilla. Beat in eggs one at a time until well incorporated.
2. Sift together flour, cocoa & salt. Gradually mix into egg mixture. Set aside.

The Macaroon:
  • 4 cups unsweetened flaked coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 tablespoon vanilla extract
1. Mix all ingredients in a medium bowl.

The Coconut Macaroon Brownie:

1. Preheat oven to 350 degrees F. Grease a 9x9 pan and gradually spread 1/2 of brownie batter into pan. On top of this layer, spread the coconut macaroon mixture. Now carefully spread the remaining brownie batter on top of the coconut. Sprinkle with chocolate chips.
2. Bake for 50-60 minutes or until toothpick inserted into center comes out with brownie crumbs.

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