Macaroon Brownies – Recipe!

I enjoy a good fudgy brownie like so many, but a combination of a chewy coconut macaroon sandwiched inside a brownie and you have Macaroon Brownies – one outstanding dessert.

You don’t need any fancy equipment to create a good brownie and in fact, I think they have a more tender crumb if you stir them by hand in one bowl.  I prefer a super fudgy brownie over cakey and these are almost candy-like because they have both melted chocolate and cocoa powder — a double dose of fun to keep them fudgy.

The macaroon part of this brownie is shredded coconut and a can of sweetened condensed milk with a splash of coconut extract.  If you don’t have coconut extract, add a splash of almond extract to the coconut.  It tends to mimic coconut flavors when added to sweetened coconut.  The two are dolloped over the top of the brownie base twice, swirled, and then baked in a low oven for almost an hour.  I think the low and slow method of baking these brownies keeps them so soft and delicious.

Ingredients

8 ounces dark chocolate chips

3/4 cup butter, diced

1 cup granulated sugar

3/4 cup dark brown sugar

4 large eggs

2 teaspoons vanilla extract

1 1/4 cups all-purpose flour

3 tablespoons dark cocoa powder

1 teaspoon kosher salt

1 teaspoon espresso powder, or instant coffee

1 1/2 cups sweetened coconut

14 ounce can sweetened condensed milk

1/2 teaspoon coconut extract

(Makes 16 Brownies)

To Prepare:

1. Preheat oven to 325 degrees.  Line a 9 x 9 inch baking pan with parchment and spray with cooking oil.
2. Add chocolate chips and butter to a microwave safe bowl.  Heat on high for 1 minute, stir.  Heat again for 30 seconds and stir until melted.
3. Add sugars to chocolate mixture and stir.  Add eggs and vanilla, stir until smooth.
4. Sift flour, cocoa powder, salt and espresso powder into chocolate mixture.  Remove 1 cup of brownie batter from bowl and set aside.
5. Add remaining brownie batter to prepared pan and smooth out evenly.
6. In another bowl, whisk together coconut, sweetened condensed milk and coconut extract.  Dollop 2/3 of coconut mixture over brownie batter.  Then, dollop 2/3 of reserved brownie batter over top, swirl together with knife.  Repeat with dollops of remaining coconut mixture and brownie batter. Swirl together gently.
7. Bake for 55-60 minutes, or until almost firm in center.  Remove and cool before slicing.  Enjoy!