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Browned Butter Blondies with Macaroon Topping

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Browned Butter Blondies with Macaroon Topping
  • Prep 25 min
  • Total 3 hr 25 min
  • Servings 32
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A dead-ringer for our favourite 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!
May 21, 2018

Ingredients

  • 3/4 cup butter (do not use margarine)
  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 whole eggs
  • 3/4 cup dark chocolate chips

  • 1/4 cup granulated sugar
  • 1 tablespoon water
  • 1 bag sweetened coconut (about 2 3/4 cups lightly packed)
  • 3/4 cup finely shredded unsweetened coconut
  • 3 oz (85 g) cream cheese, softened (from 8-oz/250 g package)
  • 1 egg white, slightly beaten

Steps

  • 1
    Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan.
  • 2
    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.
  • 3
    In large bowl, stir together cookie mix, brown sugar, vanilla, 2 eggs and cooled browned butter. Spread in pan.
  • 4
    Bake 25 to 30 minutes or until toothpick inserted 1 inch from centre of pan comes out almost clean. Immediately sprinkle with chocolate chips; let stand 5 minutes. Spread melted chocolate evenly over bars.
  • 5
    In small microwavable bowl, mix granulated sugar and water. Microwave uncovered on High 30 to 60 seconds or until sugar is dissolved.
  • 6
    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.
  • 7
    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.

Expert Tips

  • Tip 1
    Cooking Tip Be sure to cool the browned butter completely to prevent the chocolate chips from melting and turning your blondie into a brownie.

Nutrition Information

200 Calories, 12g Total Fat, 1g Protein, 21g Total Carbs

Nutrition Facts

Serving Size: 32
Calories
200
Total Fat
12g
Saturated Fat
8g
Sodium
125mg
Total Carbs
21g
Dietary Fiber
1g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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