Macaroon Brownies
A layer of chocolate-drizzled coconut macaroon on top of a decadent brownie.
Equipment
- 9x9 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.
Did you make this recipe?Tag @thebrownstonebaker on instagram!