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macaroon brownies recipe recipe

Written on Tuesday, September 6, 2016 | 4:08:00 PM

Serves : servings 

Ingredients : 
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for the pan
- ¾ cup (70 g) almond flour
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 2 tablespoons arrowroot starch
- 1 teaspoon kosher salt
- 8 ounces bittersweet chocolate, chopped
- ⅔ cup sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup chopped pecans (optional)

- 2 cups coarsely shredded unsweetened coconut
- ⅓ cup sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt

Preparation Method :
1) Start the batter: Preheat the oven to 350°F. Butter a 9-inch square baking pan and line it with parchment, leaving a 2-inch overhang on two sides. Butter the paper. In a medium bowl, whisk together the almond flour, cocoa powder, arrowroot starch, and salt. 

2) In a double boiler or large heatproof bowl set over a pot of barely simmering water, melt the chocolate and the butter together. Remove the bowl from the heat and stir until smooth. Whisk in the sugar and the vanilla. Then whisk in the eggs, one at a time. Stir in the almond flour mixture, and then the nuts if using. Transfer the batter to the prepared pan and bake until the top is set but the center is still moist, about 15 minutes. 

3) Meanwhile, prepare the topping: In a medium bowl, stir together the coconut, sugar, egg, vanilla, and salt. 

4) Remove the brownie from the oven and carefully dollop the coconut mixture over the top. Use an offset spatula to spread out the coconut mixture evenly. Return the pan to the oven and bake until the coconut is golden brown and set and a toothpick inserted into the center of the cake comes out with very moist crumbs attached, 18 to 20 minutes.

5) Set the pan on a rack to cool completely. Then cut around the edges of the pan and lift the brownie out, using the parchment as a handle. Remove the parchment and cut the brownie into pieces. Store the brownies in an airtight container for up to 2 days at room temperature or up to 1 month in the freezer.


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