BROWNED BUTTER BLONDIES WITH MACAROON TOPPING
A dead-ringer for our favorite chocolate peanut butter cup, these peanut butter cookie-filled brownies are poised to be a big hit. Bonus? Made in a big batch, they freeze like a dream!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 32
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan.
- In 1-quart saucepan, melt butter over medium heat. Cook 8 to 11 minutes or until butter is light golden brown, stirring constantly. Remove from heat; cool completely, about 30 minutes.
- In large bowl, stir together cookie mix, brown sugar, vanilla, 2 eggs and cooled browned butter. Spread in pan.
- Bake 25 to 30 minutes or until toothpick inserted 1 inch from center of pan comes out almost clean. Immediately sprinkle with chocolate chips; let stand 5 minutes. Spread melted chocolate evenly over bars.
- In small microwavable bowl, mix granulated sugar and water. Microwave uncovered on High 30 to 60 seconds or until sugar is dissolved.
- In large bowl, place sweetened coconut and unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg white; beat on low speed until blended. Spoon and gently press macaroon mixture onto partially baked blondie layer.
- Bake 20 to 25 minutes or until light golden brown. Cool completely before cutting, about 1 hour 30 minutes. Cut into 8 rows by 4 rows. Store at room temperature, loosely covered, up to 1 week.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 125 mg
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