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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

Yield

16

servings

Prep

30

min

Cook

50

min

Ready

80

min

Trans-fat Free, Low Sodium
 

Ingredients

Brownie base:
cup all-purpose flour
cup cocoa powder
unsweetened
¼ teaspoon salt
1 stick butter, unsalted
softened
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
cup sugar
¼ teaspoon almond extract
*
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 17040% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 60mg 3%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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