Coconut Macaroon Brownies

If you love chocolate dipped coconut macaroons, Almond Joy candy bars or anything chocolate and coconut, today’s recipe is for you. It’s Coconut Macaroon Brownies!

Up first I made the brownie layer. While the recipe directions called for melting the dark chocolate and unsalted butter in a double boiler, I opted to do in the microwave. I placed the chocolate and butter in a microwave safe bowl and microwaved it in 30 second intervals, stirring between each, until it was completely melted and smooth. I set that aside and in a large bowl whisked together, by hand, eggs, sugar, light brown sugar, cocoa powder, espresso granules, vanilla extract and salt until it was smooth. Next, I folded in coconut flour. The coconut flour helped to make the brownies extra fudgy and dense and also keeps this recipe gluten-free. And finally, I folded in milk chocolate chips. I spread this into a 9 x 13-inch baking pan that I lined with parchment paper, making sure to leave an overhang on all sides to make clean up easy and more importantly removing from the brownies hassle-free. I then place the pan in the refrigerator for an hour.

Next up, the macaroon layer. Using my stand mixer with the whisk attachment, I beat egg whites until they were frothy and then slowly added in sugar, vanilla extract and salt until stiff peaks formed. Finally, I added in shredded coconut and my macaroon layer was ready.

Using a small offset spatula, I spread the coconut mixture over the brownie base.

I baked it in a 375 F preheated oven for about 30 minutes, until the brownies were set and the macaroon layer had a golden-brown color. I let the brownies cool in the pan on a wire rack for about 2 hours.

I then removed them easily thanks to parchment paper and let them cool for about another 30 minutes before slicing.

And even though I did clean my knife between each slice my brownies didn’t slice perfectly clean. Nevertheless, it didn’t take away from how delicious these brownies are. The chocolate layer is the perfect amount of chocolate without being overly sweet. That’s primarily due to using a dark chocolate as the base and also adding those espresso granules. Coffee really enhances the flavor of chocolate. As for the coconut layer, by using unsweetened shredded coconut as opposed to the traditional sweetened version in typical macaroons, the coconut layer isn’t crazy sweet either. You really do get to taste the coconut flavor.

Coconut Macaroon Brownies

Ingredients:

Brownie Layer:

8 oz. dark chocolate (70% cacao), coarsely chopped*

2 sticks unsalted butter, cut into chunks

4 large eggs

1 cup sugar

1/4 cup light brown sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon vanilla extract

1 teaspoon Kosher salt

1 teaspoon instant espresso granules

1 cup coconut flour

1 cup milk chocolate chips

Macaroon Layer:

4 large eggs whites

3/4 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon Kosher salt

4 cups unsweetened finely shredded coconut

*I used Lindt Excellence 70% Cocoa Dark Chocolate Bars found in the candy aisle

Directions:

Make the brownie layer: Line a 9 x 13 – inch baking dish with parchment paper, leaving an overhand on all sides. In a microwave safe bowl add the chopped chocolate and butter. Microwave in 30 second intervals, stirring between each interval until the chocolate and butter are smooth. Set aside.

In a large bowl whisk together the eggs, both sugars, cocoa powder, vanilla extract, salt and espresso granules until smooth. Add in the chocolate/butter mixture and continue whisking until smooth. Fold in the coconut flour and then then the milk chocolate chips. Spread the batter in the prepared pan and refrigerate for 1 hour.

Make the macaroon layer: Preheat the oven to 375 F. Using a stand mixer with the whisk attachment beat the egg whites on medium speed until frothy. Slowly add in the sugar, vanilla extract and salt and gradually increase the speed to high. Beat until stiff peaks form. Reduce the speed to low and add in the shredded coconut and beat until just combined. Spread the coconut mixture over the brownie layer.

Bake in the preheated oven for 25-30 minutes, or until the top is golden. Allow to cool completely in the pan on a wire rack. Remove from pan and cut into 24 brownies.

Recipe from Food & Wine

Pumpkin Chocolate Brownies

I came across this brownie recipe in a recent issue of People magazine. At first it sounded great, but, then I started to make them and I began to question them due to the vast amount of ingredients.

In one bowl I sifted together flour, cinnamon, ginger, nutmeg and salt. In another bowl I combined 9 eggs, 2 1/2 cups of pumpkin puree and 4 1/3 cups of sugar. And finally, in another bowl I melted 1 2/3 cups of unsalted butter. YIKES! I’ve made brownies from scratch before and usually they require about 4 eggs or so and definitely not that much sugar. Oh, and if you didn’t know 1 2/3 cups of butter is roughly 27 tablespoons! So, I had my doubts, but I plowed ahead.

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To combine these three I continued to beat the pumpkin mixture on low while slowly adding in the melted butter and then gradually added in the flour until the mixture was completely blended.

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And finally I stirred in 1 1/2 cups of semi-sweet chocolate chips.

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Next, I spread the batter into a greased 12 x 18 – inch rimmed baking sheet.

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And baked it for about 45 minutes, until cake tester came out clean from the center.

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And after letting them cool completely I went to slice them and problems quickly arose. While they did appear to be completely cooked for some reason when I went to slice them they seemed to be undercooked in the middle. Granted, if I had left them in the oven longer the edges would have really burned. So while it appeared that I would have been able to slice these into 20 healthy-sized brownies I really only ended up with 12. While they did taste good the verdict is out as to whether or not I will make them again. I actually brought them to a friend’s house and we jokingly coined them “The $50 Brownies” because of the amount of ingredients… LOL!

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Pumpkin Chocolate Brownies

Ingredients:

2 1/4 cups flour

1 1/4 teaspoon cinnamon

1/8 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

9 large eggs

2 1/2 cups pumpkin puree

4 1/3 cups sugar

1 2/3 cups unsalted butter, melted

1 1/2 cups semi-sweet chocolate chips

 

Directions:

Preheat oven to 350 F. Grease an 18 x 12 inch rimmed baking sheet.

In a medium bowl sift together the flour, cinnamon, ginger, nutmeg and salt.

In a large bowl, using an electric mixer, beat together the eggs and the pumpkin puree on medium speed until well combined. Add the sugar and continue beating until all ingredients are well combined.

With the mixer running, slowly add the melted butter to the pumpkin mixture. Gradually add in the flour mixture until fully incorporated, scraping the sides of the bowl as necessary. Stir in the chocolate chips.

Spread the batter into the prepared baking sheet and bake for about 45 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Cool completely and then slice.

Recipe from Buddy Valastio People Magazine