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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 48 |
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My mother-in-law made these coconut-filled brownies for my bridal shower and wedding reception. After the first bite, I knew why my husband loves them! Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1/2 teaspoon cream of tartar |
1/2 cup chopped walnuts |
macaroon filling: |
1 package (14 ounces) flaked coconut |
1 can (14 ounces) sweetened condensed milk |
2 teaspoons vanilla extract |
frosting: |
3/4 cup sugar |
1/4 cup milk |
2 tablespoons butter |
1 cup miniature marshmallows |
1 cup (6 ounces) semisweet chocolate chips |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. baking pan.
2. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Yield: 4 dozen.
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