Macaroon BrowniesMy mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the…
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
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 13×9-in.
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.
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.