Today is my cousin’s birthday. Happy Birthday Christina!
She asked for something that didn’t have to be gift wrapped and is not tangible since she’s moving and trying to reduce her belongings. I read this after I sent her a card and paper to make paper airplanes. Sorry cousin!
|Me, Christina and her sister, Stephenie circa a million years ago.|
But anyways, hope you have a fabulous day! I wish you were here (or I was there) so we could hang out, watch movies, go to cheese-making classes, make polenta cakes, laugh at strangers and dance in a flash mob.
Instead I’m dedicating these Chocolate Macaroon Squares to you.
The bottom is a brownie layer that I made by combining a Ghiradelli brownie mix, one egg, some butter, and a little bit of oil. The next layer is sweetened condensed milk with egg and vanilla extract. It acts as a good middle layer since it’s very thick and gooey. You like gooey stuff, right? Then it’s topped off with a mix of mini chocolate chips, coconut flakes and chopped walnuts.
It’s not healthy at all. But it’s your birthday so treat yo’ self!
I’ll help you eat them.
Chocolate Macaroon Squares
Recipe slightly adapted from Nestle Toll House
Makes about 24 1 1/2″ – 2″ squares
- 1 package brownie mix
- 1/3 cup unsalted butter, softened
- 1 egg, lightly beaten
- 1 tablespoon of vegetable oil
- 1 can (14 ounces) sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup coconut flakes
- 1 cup chopped walnuts
- 1 cup chocolate chips
*Preheat oven to 350 degrees F.
*Combine brownie mix, butter, egg and vegetable oil in a large bowl with a fork until crumbly. Press onto bottom of ungreased 13″ x 9″ baking pan.
*Combine sweetened condensed milk, egg and vanilla extract in another bowl; beat until well blended.
*Spread mixture evenly over first layer.
*Combine coconut, walnuts and chocolate chips and spread evenly over second layer.
*Bake for 30-35 minutes or until center is almost set (center will firm when cool).