Macaroon Brownies

Chocolate and coconut, two of my favorite things. So a recipe that combines the two has to be good-- and this one is! It's from the Taste of Home collection.

1 C butter, softened
2 C sugar
4 eggs
1 tsp vanilla
2 C flour
1/2 C cocoa
1/2 tsp cream of tartar
1/2 C chopped walnuts (optional)

Filling:

1 pkg flaked coconut
1 can sweetened condensed milk
2 tsp vanilla

Frosting:

3/4 C sugar
1/4 C milk
2 T butter
1 C mini marshmallows
1 C chocolate chips
1 tsp vanilla

Cream butter and sugar. Add eggs and vanilla; mix well. In another bowl, combine flour, cocoa and cream of tartar. Add gradually to the creamed mixture. Stir in nuts if you are using them. Spread half of the batter into a greased 9X13" pan.

Mix the filling ingredients together and spread carefully over the chocolate layer. Top with the remaining chocolate mixture. Bake at 350 degrees for about 40 minutes or until a toothpick near the centre comes out clean. Cool.

For the frosting, combine sugar, milk and butter in a saucepan. Cook and stir until sugar is dissolved. Add the remaining ingredients. Stir until chocolate chips and marshmallows are melted. I take it off the heat while I am stirring to ensure that the chocolate doesn't harden up and burn. Cool for about and half hour and spread over the cooled brownies. Yummm!!

"Kneaders" Double Chocolate Brownies

DOUBLE CHOCOLATE

it's a theme today.

***

This is a recipe that came from a restaurant here in Utah

called Kneaders. The recipe was featured on "Good Things Utah"

and I simply had to try it.

***

Grab a large glass of milk and some friends - you'll need both.

Kneaders Double Chocolate Brownie:

Brownie -
1 c. butter
4 oz. unsweetened chocolate
2 c. sugar
1 t. vanilla
4 eggs
1 c. flour
2 cups semi-sweet chocolate chips or chunks

Filling -

1/2 c. butter, softened
2 c. powdered sugar
2 drops mint extract - or to taste
pink food coloring

Chocolate Ganache -

1 c. semi-sweet chocolate chips
1/2 c. heavy cream

Melt the chocolate and butter in a microwave safe bowl on high for 3 minutes, stirring every 20-30 seconds until the chocolate is melted. Cool slightly.
Put the sugar, eggs and vanilla in a large bowl and mix until well combined. Add chocolate mixture, mix. Add flour and stir to combine. Stir in chocolate chips.
Spread into a buttered/greased 9x13 inch pan.
Bake at 350 degrees for 25 minutes. Do not over bake. Cool.

Make the filling by creaming the butter in a mixer, add powdered sugar, flavoring and color. Mix until fluffy. Spread on completely cooled brownies then chill.

Make the ganache by microwaving the chocolate chips and cream on high for 1 minute, stirring every 20-30 seconds until chocolate is melted. Do not overheat.
Immediately pour over brownies, spreading to all edges.
Do not refrigerate, mixture will set up on brownies in about 15-20 minutes.

Bon Appetit!