Macaroon Brownie Bars
Indulge in the ultimate dessert fusion with these decadent Macaroon Brownie Bars, a match made in sweet-tooth heaven! This recipe combines the rich, fudgy layers of homemade brownies with a luscious, chewy macaroon topping made from sweetened shredded coconut and creamy condensed milk. Perfectly balanced between chocolatey and sweet, these bars bake to perfection in just 35 minutes and offer a delightful texture contrast in every bite. Whether you're serving them at a festive gathering, as a party treat, or enjoying a cozy night in, these dessert bars are guaranteed to impress. Plus, the small-batch size makes them ideal for sharing—or keeping all to yourself! Try this easy-to-follow recipe today and elevate your dessert game with these irresistible Macaroon Brownie Bars.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 0.5 teaspoons salt
- 200 grams sweetened shredded coconut
- 200 grams sweetened condensed milk
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring frequently. Once smooth, remove from heat and let cool slightly.
Whisk the sugar into the melted chocolate mixture. Then, add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract, followed by the flour, cocoa powder, and salt. Mix until just combined to form the brownie batter.
Pour the brownie batter into the prepared baking pan and smooth it out evenly with a spatula.
In a separate bowl, mix the shredded coconut and sweetened condensed milk until well combined. This will be the macaroon topping.
Gently spoon the coconut mixture over the brownie batter, spreading it evenly across the surface.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the brownie layer comes out with a few moist crumbs.
Allow the macaroon brownie bars to cool completely in the pan set on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Slice into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 28.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
