I've stuffed brownies with macaroons before (but apparently I didn't take a picture....I was just learning then). I'm living in the land of tropical flavors, I have a camera and I'm not afraid to use it.
Here in Hawaii coconut is something that most people grew up with. Haupia is a coconut Hawaiian dessert that is served at luaus and restaurants that serve traditional food or plate lunch. I don't have to worry when I take a dessert somewhere that there will be a large contingent of people that don't like coconut. And if you don't like coconut? I guess there's more for me.
The macaroon topping for these brownies came from the blog Will Cook for Smiles (recipe link here) and it is wonderful. If you were going Almond Joy style, you could add some almond extract, or silvered almonds.
What You Need
For the brownies:
Your choice of brownie mix (family size for a 13x9 pan) - including the eggs, oil and water needed for the batter
1/2 cup chocolate chips
For the macaroon topping:
14 oz bag of shredded coconut
1 (14oz) can of sweetened condensed milk (I used fat free)
1 teaspoon vanilla
2 eggs whites
1/4 teaspoon salt
What You Do
Preheat the oven to 350. Spray a 9x9 silicone baking pan with cooking spray (or line a metal pan with foil and spray). Prepare brownie mix according to package instructions and spread in bottom of the pan.
Combine the macaroon topping ingredients in a bowl and stir until well combined. Spoon coconut topping over the brownie batter - there is enough to cover the top of the pan.
Bake for 45 minutes-55 minutes. Check to see that the brownie is set in the middle (not too much jiggling). 45 minutes worked just fine for me. Allow to cool before you cut it. I put mine in the fridge and waited a few hours before slicing.
These are really rich - small pieces are just fine. I took most in for a co-workers birthday, but the ones that got left behind? My breakfast. No shame.
Check out my super cute new plates. They really say island life, don't they?
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