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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Macaroon Brownies Recipe

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This recipe for Macaroon Brownies is from Brumbaugh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter or margarine, softened
2 c. sugar
4 eggs
1 tsp. vanilla
2 c. flour
1/2 c. baking cocoa
1/2 tsp. cream of tartar
1/2 c. chopped walnuts


Macaroon Filling:

14 oz. pkg. flaked coconut
2 tsp. vanilla
14 oz. can sweetened condensed milk



Frosting:

3/4 c. sugar
1/4 c. milk
2 T. butter or margarine
1 c. miniature marshmallows
1 c. semisweet chocolate chips
1 tsp. vanilla
Directions:
Directions:
Cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 9x13 baking pan. Combine coconut, condensed milk and vanilla; carefully spread over chocolate layer. Top with the remaining chocolate mixture. Bake at 350º for 40-45 minutes. Cool. For frosting, combine sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies.
Number Of Servings:
Number Of Servings:
4 dozen

 

 

 

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