Sunday, February 10, 2013

Almond Macaroon Brownies

Ski trips bring out the urge to snack.   You spent time out in cold, snowy nature.   You deserve a cocktail.  Chips.  Dip.   Pizza.  Bacon.   Bagels.   Dessert.
You absolutely deserve dessert.    As the east coast was preparing for a major winter storm, here in Colorado we just hoped for a powder day.    We had a beautiful weekend staying up in Keystone.
I brought two treats up the hill:  Peanut Butter Nutella Cookies and these brownies.   
Brownies are simple - especially using a box mix as a base.   If you love coconut, almonds and chocolate, this is the way to go!
What You Need
1 box brownie mix (for a 13x9 pan..."family size" if you will) and the eggs, oil and water the box mix calls requires - follow the directions for cake like brownies
3 cups of shredded coconut
1/2 cup sliced almonds, toasted
1/4 teaspoon almond extract
1 can (14oz) sweetened condensed milk, I used fat-free
What You Do
For easy cleanup, line your 13x9 pan with foil and spray with cooking spray.   Preheat oven to 350 (for high altitude and/or dark non-stick pans).     Make brownie batter as directed, pour in pan, and baked for 24-26 minutes, until a toothpick inserted 2 inches from the side of the pan comes out almost clean.
While brownies are baking, make the macaroon topping.   Combine coconut, almonds, almond extract and sweetened condensed milk.     Take brownies out of the oven.  Gently spoon and spread coconut topping evenly over brownies.    Bake for 15 minutes.   Cool completely (I even put mine in the fridge for a little bit for easier cutting).
Pull brownies out of pan using foil.     Get out your big knife and go to town, slicing brownies into your favorite size.   Store in an airtight container on the counter or in the fridge (they aren't going to last long enough for you to worry).   
Recipe adapted from Betty Crocker

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