Macaroon Brownies Recipe

Ingredients

• 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
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• 1 teaspoon vanilla extract

Directions

• 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-in. x 9-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.

Macaroon Brownies published in Country Woman May/June 2000, p29