How To make Macaroon Brownies
Macaroon topping 4 oz Fat-free cream cheese
1/3 c Sugar
1 Egg white
4 ts All-purpose flour
1/2 ts Coconut extract
3/4 c Flaked coconut
Brownies 1/4 c Whole-wheat flour
1/2 c All-purpose flour
1 c Sugar
1/2 c Unsweetened cocoa powder
1/2 ts Baking powder
4 Egg whites
1 (2 1/2-oz) j baby-food
-prunes 1/3 c Buttermilk
1 ts Vanilla extract
1/2 c Mini chocolate chips
1/4 c Toasted chopped almonds
Chocolate drizzle 1 tb Mini chocolate chips; melted
Recipe by: COOKING LIVE SHOW #CL8739 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.) brownie -----
How To make Macaroon Brownies's Videos
Kosher for Passover Chocolate Macaroon Brownies with Jake Cohen & Henry Platt
Join Jake Cohen, chef and author of cookbook “Jew-ish: Reinvented Recipes from a Modern Mensch,” as he teaches Sinai Temple’s Henry Platt and Atid community how to make his epic Kosher for Passover Chocolate Macaroon Brownies. Feel like you’re in the kitchen cooking with this dynamic duo as they discuss everything from foodiasm to favorite family traditions and even answer all your questions along the way.
#Passover #BakingTutorial #Brownies
Chocolate Macaroon Brownies
YIELD: Makes 24 Brownies
PREP TIME: 20 Minutes, Plus 1 Hour Chilling Time
COOK TIME: 35 Minutes
INGREDIENTS (BROWNIE LAYER)
8 ounces dark chocolate (70 percent cacao), coarsely chopped
8 ounces (2 sticks) unsalted butter, or 1 cup coconut oil
4 large eggs
1 cup (200g) granulated sugar
¼ cup packed (50g) light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup coconut flour
1 cup milk chocolate chips
INGREDIENTS (MACAROON LAYER)
4 large egg whites
¾ cup (150g) granulated sugar
1½ teaspoons vanilla extract
½ teaspoon kosher salt
4 cups unsweetened finely shredded coconut (12 ounces)
CONNECT WITH ATID
Web:
Facebook:
Instagram:
ABOUT ATID
Atid is Los Angeles's premiere Jewish Young Professional group; a robust and welcoming community that provides opportunities for social, professional, and spiritual growth at Sinai Temple and beyond.
#Baking #Macaroons #Kosher #KosherForPassover
The Most Fool-Proof Macarons You'll Ever Make
Get the recipe! -
Shop the Tasty kitchenware collection here:
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
SFX Provided By AudioBlocks
(
Licensed via Audio Network
DELICIOUS Thermomix Coconut Macaroon Brownies | Sophia's Kitchen
These brownies are the perfect treat! Chocolate and coconut, two ingredients I can't get enough of rolled into one easy-to-make bake. I'd love to see your results, tag me on Instagram @thermibakeblog ????
I'm having a complete channel refresh and you'll be seeing regular videos being uploaded, so please make sure you subscribe, so you don't miss any!
Other brownie things recipes on the blog
Last Video:
L I N K S
S O C I A L S
Instagram @thermibakeblog
Facebook
W E B S I T E
S H O P
My Thermispatula! -
Shop:
F I L M
Video and edit by Rebecca Munroe
R E C I P E
100g dark chocolate, in small pieces
110g unsalted butter, in small chunks
225g caster sugar
2 tsp vanilla extract
2 eggs
60g plain flour (or gluten free plain flour)
1 pinch salt
1 egg white
120g desiccated coconut
Method
Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Line a 20cm square tin with greaseproof paper and set aside.
Place the dark chocolate in the mixing bowl. Chop 7 Sec. / Speed 9. Scrape down, then add the butter. Melt 2 Min. / 60C / Speed 2.
Add 160g caster sugar, vanilla extract, whole eggs, flour and salt and comb one 20 Sec. / Speed 4. Pour into the prepared tin and bake for 20 minutes.
Meanwhile, clean the mixing bowl. Add the remaining sugar, egg white, and desiccated coconut and combine 20 Sec. / Speed 3. Once the brownies have baked, gently spread over the coconut mixture. Get the grill setting on the hottest setting in the oven. Grill the top of the brownies for a couple of minutes so that the top is nicely golden brown. Cut into squares and eat warm or cold.
Macaroon Brownie Cupcakes | Baking with Steven
Hey there friends!! Today I attempted making one of those on-the-box recipes with some Ghirardelli brownie mix. It actually turned out to be quite delectable! Enjoy :-)
Recipe:
#baking #brownies #tutorials
Easter Macaroon Brownies! (Special pan + filling!!) ???????? #shorts
Filling: 2 1/2 cup sweetened coconut flakes, 2/3 cup sweetened condensed milk, 1 tsp vanilla extract, 1/4 tsp salt, reg or natural pink coloring
Macaroon Brownies | Easy Delicious Brownie Recipe
Please Leave a Like and Subscribe! Comment what you want to see next!
▼ Expand for Ingredients ▼
226 grams dark chocolate
170 grams unsalted butter
150 grams caster sugar
165 grams brown sugar
156 grams all-purpose flour
15 grams unsweetened cocoa powder
3/4 teaspoon salt
3/4 teaspoon coffee granules
2 teaspoons vanilla
4 large eggs
1 can (395 grams) sweetened condensed milk
114 grams coconut flakes
Bake at 170°C for 50-55 mins
Please share this video if you enjoyed! and leave a like for more ❤️
#baking #Bakerfromhome #macaroonbrownies