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Macaroon Brownies

Total Time

Prep: 25 min. Bake: 40 min. + cooling

Makes

4 dozen

My mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the first bite, I knew why my husband loves them!
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon cream of tartar
  • 1/2 cup chopped walnuts
  • MACAROON FILLING:
  • 1 package (14 ounces) sweetened shredded coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 3/4 cup sugar
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1 cup miniature marshmallows
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13x9-in. baking pan.
  2. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.

Nutrition Facts

1 each: 185 calories, 9g fat (5g saturated fat), 32mg cholesterol, 71mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 3g protein.

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