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MACAROON BROWNIES
Recipe By : COOKING LIVE SHOW #CL8739
Serving Size : 20 Preparation Time :0:00
Categories : Brownies
Amount Measure Ingredient -- Preparation Method
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Macaroon Topping
4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut
Brownies
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2-oz) j baby-food prunes
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds
Chocolate Drizzle
1 tablespoon mini chocolate chips -- melted
Preheat the oven to 350 degrees F. Lightly coat an 8x8-inch
baking pan with nonstick vegetable-oil spray.
To make the macaroon topping: Mix the cream cheese, sugar,
egg white, flour, and coconut extract until smooth. Stir in the
flaked coconut. Set aside.
To make the brownies: In a large bowl, combine the whole-wheat
flour, all-purpose flour, sugar, cocoa powder, and baking powder.
In a medium bowl, beat the egg whites until foamy; add the
baby-food prunes, buttermilk, and vanilla. Add the egg white
mixture to the flour mixture and mix until blended. Stir in the
chocolate chips and almonds. Spread the batter in the prepared
baking pan.
Spread the macaroon topping over the brownie batter. Bake
25 to 30 minutes. Let cool, in the pan, on a wire rack. Drizzle
with the melted chocolate chips. (Decorative tip: Swirl a toothpick
through the melted chips after drizzling them on the brownies.)
Yield:20 brownie
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