Chocolate Macaroon Brownies


    Well, here we are…..the last day of February and the last chocolate dessert recipe (for now).  To end the month I had to give you something intensely chocolatey and decadent.  These brownies are exactly that!  The brownie and frosting are VERY CHOCOLATEY and the filling is RICH and COCONUTTY!!  If you like Mounds bars, you’ll love these!

    Before I give you the recipe, I have a request.  After you’ve finished reading this post,  please go to the bottom and click on “comments”.  Then,  please leave a comment telling me which of February’s desserts was your favorite of the seven that I’ve shared with you.  I’m curious to know your thoughts, and……a little feedback is always nice.  Thanks! 
    A quick reminder……#1 Groundhog Cake, #2 Peanut Butter Cup Surprise Cookies, #3 Fudge Brownie Marble Sundae Cheesecake, #4 Chocolate Raspberry Truffles, #5 Chocolate Cake with Chocolate Peanut Butter Frosting, #6 Chocolate Anise Biscotti, and today, #7 Chocolate Macaroon Brownies

Chocolate Macaroon Brownies
    (recipe taken from Taste of Home’s Chocolate Lover’s Cookbook)

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

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

Butter Frosting:
2 cups confectioner’s sugar
1/2 cup unsweetened cocoa powder
1/2 cup butter, softened
1 tsp. vanilla extract
1-2 tblsp. milk, or as needed to give desired consistency

Combine the sugar and oil in a large mixing bowl.
Add the eggs and vanilla and mix well.
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Combine the dry ingredients.  Add them to the bowl and mix until smooth.
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Pour into a greased 9×13″ baking pan.
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Combine all the filling ingredients and spoon over the brownie base.  Swirl through the batter a little bit with a butter knife.

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. (If you use a dark pan, you may want to reduce the temperature to 325 degrees)  Cool.

For frosting, combine all the ingredients in a bowl and beat until fluffy.  Spread over the filling.  At this point, I like to chill them.  It makes them a little easier to cut, but they’re yummy cold or at room temperature.


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