Macaroon Brownies Source: Country Woman 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!
SERVINGS 48 CATEGORY Dessert METHOD Baked PREP 25 min. COOK 40 min. TOTAL 65 min. 1 cup butter, softened 2 cups sugar 4 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) flaked 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 (6 ounces) semisweet chocolate chips 1 teaspoon vanilla extract In a large mixing 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 13-in. x 9-in. x 2-in. baking pan. 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 near the center comes out clean. Cool on a wire rack. 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. Yield: 4 dozen. Nutrition Facts One serving: (1 each) Calories: 185 Fat: 9 g Saturated Fat: 5 g Cholesterol: 32 mg Sodium: 71 mg Carbohydrate: 26 g Fiber: 1 g Protein: 3 g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
