Brownie-maccaroon bars

so here it is the best of 2 worlds, brownies and macaroons! Nothing could be better!

Brownie base

1/2 cup margarine/ butter

1/2 cup sugar

1/4 teaspoon salt

1 large egg

1/4 cup unsweetened cocoa powder

1/4 cup brown rice flour

1/2 tsp xanthan gum (though I am tempted to say optional since I didn’t use it and it turned out though a little crumbly)

Macaroon topping:

2 large eggs

3/4 cup sugar

1/2 teaspoon vanilla extract

1 cup brown rice flour

1/2 tsp xanthan gum

1 package sweetened shredded coconut (7 ounces),1/2 cup reserved for sprinkling

base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).

Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.

Bake  10 to 15 minutes (will not be fully cooked). Let cool slightly while preparing macaroon topping.

topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).

Drop mounds of mixture over base spread gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut

Bake until golden about 25 to 30 minutes. Cool completely, lift cake from pan, peel off foil, and cut.

you can freeze the bars as well 🙂


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