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
Contest Winning Recipe

Macaroon Brownies

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.

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
  • 1 teaspoon vanilla extract

DIRECTIONS

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. 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.

Printed from tasteofhome.com Aug 30, 2008

Copyright Reiman Media Group, Inc © 2008