Amazing Macaroon Brownies Recipes

Steps:

• 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 13x9-in. baking pan. , 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. , 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.

Steps:

• 1. In large mixer bowl, cream butter and sugars til light and fluffy. (About 2 minutes.) Add eggs vanilla and kahlua, and mix well. In small bowl, whisk flour, cocoa and cream of tartar, then gradually add to creamed mixture, beating. Scrape bowl and beat again til well mixed. Stir in nuts. Spread half into greased 13x9 baking pan. (*I find that brownies bake best in METAL pans, not glass. Glass seems to dry out the edges too much. **You can also line your pan with foil first, then spray with butter-flavored cooking spray, and pour into that. It makes cutting the brownies later MUCH easier!) For filling, combine ingredients and carefully spread over batter. Top with remaining batter. Bake at 350 for 40-45 minutes or til toothpick comes out clean. Don't overbake. Cool on wire rack. For frosting, combine sugar, milk and butter in a saucepan, and cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips, and cook and stir til melted. Remove from het and add vanilla. Cool til frosting reaches spreading consistency. (About 25 minutes.) Spread over cooled brownies. Cut into small bars. (4 dozen)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

Steps:

• Preheat oven to 350 degrees F. Grease 13 x 9-inch pan.
• Prepare brownies according to package directions for cake-like brownies.
• Bake 25 minutes or until set.
• Place egg whites in medium bowl. Beat at high speed with electric mixer until foamy and double in volume. Beat in sugar gradually, beating until meringue forms firm peaks. Add almond extract. Fold in almonds and coconut. Spread over warm brownies.
• Bake for 12 to 14 minutes longer or until meringue is set and lightly browned. Cool completely. Cut into bars.