These brownies were born from my love of chocolate dipped macaroons. The gooey macaroon layer is the perfect complement to the cakey dark chocolate brownie! If you love a mounds bar, you will love these, and if you love an Almond Joy, you can add some almond chunks!

Macaroon Brownies

A layer of chocolate-drizzled coconut macaroon on top of a decadent brownie.

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Prep Time 20

Cook Time 1

Course Dessert

Servings 3-inch brownies

Equipment

9×9 square pan

Ingredients

Macaroon Layer

4 ¼ cups sweetened shredded coconut
½ cup unsweetened shredded coconut
1 tsp vanilla extract
1 egg white
8 oz sweetened condensed milk

Brownie Layer

6 oz bittersweet chocolate (60-70%), chopped
12 tbsp salted butter
1 ⅓ cups sugar
1 ½ tsp vanilla extract
3 large eggs at room temperature
1 cup flour
1 tbsp unsweetened cocoa powder
1 tsp baking powder

Instructions

Preheat oven to 350°F. Butter or spray a 9x9pan, or line with parchment paper.
For the coconut layer: Mix together all of the ingredients. Set aside.
For the brownie layer: In a separate bowl, melt the butter and bittersweet chocolate (in the microwave or on the stove). Whisk in the sugar, then the vanilla, and the eggs (one at a time). Sift together the flour, cocoa powder, and baking powder, and mix into the chocolate mixture just until combined.
To assemble: Pour the brownie mixture into the prepared pan. Gently drop spoonfuls of the coconut mixture onto the brownie mixture and smooth out
Bake for about 1 hour, rotating the pan halfway through and covering with foil if the top starts to brown too much.