Macaroon Brownies

Name: Macaroon Brownies
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup baking cocoa; 1/2 teaspoon cream of tartar; 1/2 cup chopped walnuts; 1 package (14 ounces) sweetened shredded coconut; 1 can (14 ounces) sweetened condensed milk; 2 teaspoons vanilla extract; 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

17 ingredients

4 steps

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon cream of tartar
1/2 cup chopped walnuts
1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
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
2

.
3

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 in the center comes out clean. Cool on a wire rack.
4

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.