Macaroon Brownie Bars
This is the only only other brownie recipe I have found that rivals the 3 level oatmeal brownies. The brownie is chewy and extra chocolatey, and the coconut topping tastes just like a perfect soft and crunchy macaroon. MAKE. 46
Ingredients
| Brownie base: | |||
| ⅔ | cup |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
salt
|
|
| 1 | stick |
butter, unsalted
softened |
|
| ⅔ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
almond extract
|
* |
| 4 | ounces |
chocolate, bittersweet
chopped into chunks, null |
* |
| Coconut topping: | |||
| 2 | large |
eggs
|
|
| ⅔ | cup |
sugar
|
|
| ¼ | teaspoon |
almond extract
|
* |
| ⅓ | cup |
all-purpose flour
|
|
| 2 ¼ | cups |
coconut, shredded (desiccated)
sweetened, 7 ounces |
* |
Directions
Prepare Brownies:
Place rack in center of a 350℉ (180℃) oven, grease a 9” baking pan and line with parchment paper.
In a bowl combine flour, cocoa powder and salt.
In separate bowl cream butter and sugar on medium for about 3 minutes. Add eggs one at a time. Stir in extracts.
Gradually mix in the dry ingredients and stir in the chocolate chunks.
Pour batter in pan and bake 20 minutes—sides will start to set and center will be soft—remove and cool slightly.
Prepare Coconut Topping:
In a bowl whisk the eggs and sugar and stir in almond extract. Gradually stir in the flour and then add the coconut.
Using a spoon or spatula spread the coconut topping evenly over the partially baked brownie.
Return to oven and bake another 30 minutes until topping is golden brown and the middle comes out almost clean on a knife of skewer.
DO NOT OVERBAKE, that would be just terrible! Let cool and remove by lifting edges of parchment.
Related Recipes
Nutrition Facts
Serving Size 49g (1.7 oz)
