Meringue Coconut Brownies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 36 |
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Looking for an ooey-gooey brownie that's delicious and different? this sweet recipe combines a shortbread-like crust and a brown sugar meringue with chocolate, coconut and nuts. These never last long! Ingredients:
3/4 cup butter, softened |
1-1/2 cups packed brown sugar, divided |
1/2 cup sugar |
3 eggs, separated |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2 cups (12 ounces) semisweet chocolate chips |
1 cup flaked coconut |
3/4 cup chopped walnuts |
Directions:
1. Preheat oven to 350°. In a large bowl, cream the butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. Sprinkle with the chocolate chips, coconut and walnuts.
2. In another large bowl, beat egg whites until soft peaks form. Gradually beat in remaining brown sugar, 1 tablespoon at a time. Beat until stiff peaks form. Spread over the top.
3. Bake 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.
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