Makeover Meringue Coconut Brownies Recipe

1.5 1 2
Makeover Meringue Coconut Brownies Recipe
Makeover Meringue Coconut Brownies Recipe photo by Taste of Home
Publisher Photo

Makeover Meringue Coconut Brownies Recipe

Read Reviews
1.5 1 2
Publisher Photo
A chocolate lover’s dream, these bars have a rich, pleasant chocolate taste. —Ellen Aho, South Paris, Maine
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1/3 cup butter, softened
  • 1/3 cup plus 3/4 cup packed brown sugar, divided
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup fat-free milk
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 3 egg whites
  • 1/4 teaspoon cream of tartar

Directions

In a small bowl, cream the butter, 1/3 cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chips, coconut and walnuts.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Makeover Meringue Coconut Brownies in Healthy Cooking October/November 2010, p24

Nutritional Facts

1 each: 181 calories, 8g fat (4g saturated fat), 7mg cholesterol, 92mg sodium, 27g carbohydrate (18g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1/3 cup butter, softened
  • 1/3 cup plus 3/4 cup packed brown sugar, divided
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup fat-free milk
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  1. In a small bowl, cream the butter, 1/3 cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chips, coconut and walnuts.
  2. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake).
  3. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.
Originally published as Makeover Meringue Coconut Brownies in Healthy Cooking October/November 2010, p24

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMakeover Meringue Coconut Brownies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
juliardye User ID: 5345740 121498
Reviewed Oct. 23, 2010

"The bottom layer was too dry. I was disappointed."

Loading Image