Pillowy Macaroon Brownies
Submitted by art
Fudgy brownies lightened with prune puree instead of butter, topped with a chewy coconut macaroon layer and a chocolate drizzle. A two-in-one treat that’s richer and more wholesome than it looks.
YIELD
12 servingsPREP
15 minCOOK
30 minREADY
45 minTwo desserts in one pan: fudgy chocolate brownies on the bottom, a chewy coconut macaroon layer baked on top. And they pull off a neat trick, staying moist and rich with barely any added fat.
The secret is puréed prunes standing in for butter or oil. Prunes bring moisture and natural sweetness, and their fiber mimics the richness of fat, so the brownies bake up dense and fudgy rather than dry, the way low-fat baked goods so often go wrong.
Egg whites in place of whole eggs and a mix of whole wheat and all-purpose flour lighten things further while adding a little wholesome heft.
Spread the macaroon topping, a quick blend of nonfat cream cheese, coconut, and coconut extract, over the batter before baking so the two layers bake together. Don’t overbake; lean brownies dry out fast, so pull them while the center is still moist. A chocolate drizzle finishes them.
Pro Tips
- Puréed prunes (or prune baby food) replace the fat; they keep the brownies moist and fudgy.
- Spread the macaroon topping evenly so it bakes into a smooth, chewy layer.
- Don’t overbake; lean brownies dry out fast, so pull them while the center is still moist.
- Toast the almonds first for deeper flavor and crunch in the batter.
Variations
- Use unsweetened applesauce in place of prunes for a milder flavor.
- Add a little almond extract to the macaroon layer.
- Swirl the topping into the batter for a marbled look instead of distinct layers.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Lightly coat an 8×8-inch baking pan with nonstick vegetable-oil spray.
To make the macaroon topping:
Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth.
Stir in the flaked coconut.
Set aside.
To make the brownies:
In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder.
In a medium bowl, beat the egg whites until foamy; add the baby-food prunes, buttermilk, and vanilla.
Add the egg white mixture to the flour mixture and mix until blended.
Stir in the chocolate chips and almonds.
Spread the batter in the prepared baking pan.
Spread the macaroon topping over the brownie batter.
Bake 25 to 30 minutes.
Let cool, in the pan, on a wire rack.
Drizzle with the melted chocolate chips.
(Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.)
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