Macaroon Brownies
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Sugar1 cup
All-Purpose Flour1 tsp
Coconut Extract3 cup
Flaked Coconut1 cup
Wheat Flour (whole-)1 cup
Unsweetened Cocoa Powder1 tsp
Baking Powder1 cup
Buttermilk1 tsp
Vanilla Extract1 cup
Almond (toasted chopped)Directions:
1
Preheat the oven to 350 degrees F
2
Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray
3
To make the macaroon topping: Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth
4
Stir in the flaked coconut
5
Set aside
6
To make the brownies: In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder
7
In a medium bowl, beat the egg whites until foamy; add the baby-food prunes, buttermilk, and vanilla
8
Add the egg white mixture to the flour mixture and mix until blended
9
Stir in the chocolate chips and almonds
10
Spread the batter in the prepared baking pan
11
Spread the macaroon topping over the brownie batter
12
Bake 25 to 30 minutes
13
Let cool, in the pan, on a wire rack
14
Drizzle with the melted chocolate chips
15
(Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies)