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Chocolate Macaroon Brownies




Source of Recipe


Recipe by Emily Engel, Quill Lake, Saskatchewan. From "Taste of Home's Chocolate Lover's Cookbook".


Recipe Introduction


The brownie base makes this recipe different from other macaroon bars -- in fact, that gives you a nice option if you don't have a lot of time. Just substitute a boxed brownie mix and top it with the filling and frosting.


List of Ingredients




Brownie Base:
1-1/2 cups sugar
2/3 cup vegetable oil
4 eggs, beaten
1 tsp. vanilla extract
1-1/3 cups all-purpose flour
2/3 cup baking cocoa
1 tsp. baking powder
1/2 tsp. salt

Coconut Filling:
1 can (14 oz.) sweetened condensed milk
3 cups flaked coconut
1 tsp. vanilla extract

Butter Frosting:
2 cups confectioners' sugar
1/2 cup baking cocoa
1/2 cup butter or margarine, softened
1 tsp. vanilla extract
1 to 2 Tblsp. milk, divided


Recipe



In a large mixing bowl, combine sugar and oil. Add eggs and vanilla; mix well. Combine dry ingredients; add to bowl and mix until smooth. Pour into a greased 13- x 9- x 2-inch baking pan. Combine all filling ingredients in a small bowl; spoon over brownie base. Bake at 350° F. for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.

Meanwhile, for frosting, combine sugar, cocoa, butter, and vanilla and 1 Tblsp. milk in a small mixing bowl. Beat until fluffy. Add remaining milk if needed to achieve desired spreading consistency. Spread over filling. Yield: about 2 dozen.