Coconut Macaroon Brownies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. (5 minutes)

Recipe View 3 mins Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons of vanilla extract. (3 minutes)

Recipe View 5 mins In a separate bowl, combine the all-purpose flour, cream of tartar, and unsweetened cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins Gently fold in the chopped walnuts, if using. (2 minutes)

Recipe View 3 mins Spread half of the brownie batter evenly into the bottom of the prepared baking pan. (3 minutes)

Recipe View 5 mins For the coconut layer, in a medium bowl, stir together the unsweetened flaked coconut, sweetened condensed milk, and 1 tablespoon of vanilla extract until well combined. (5 minutes)

Recipe View 4 mins Carefully spread the coconut mixture evenly over the chocolate layer in the pan. (4 minutes)

Recipe View 5 mins Top with the remaining chocolate brownie batter, spreading it to cover the coconut layer evenly. (5 minutes)

Recipe View 47 mins Bake in the preheated oven for 45-50 minutes, or until the top is set and no longer shiny. A toothpick inserted into the center should come out with moist crumbs, not wet batter. (45-50 minutes)

Recipe View 1 hrs Let the brownies cool completely in the pan before cutting into bars. (1 hour)