COCONUT MACAROON FUDGE BROWNIE

INGREDIENTS

4 ounces chopped unsweetened chocolate
(the better the chocolate, the better the brownie)

3/4 cup unsalted butter

2 cups sugar

2 1/2 teaspoons  vanilla 

3 lightly beaten eggs

1 cup flour

1 1/2 teaspoons salt

Optional: 1 tablespoon instant espresso powder

THE COCONUT MACAROON:

1 can sweetened condensed milk (14 oz.)

1 teaspoon vanilla extract

1/4 teaspoon almond extract

7 cups  Flake coconut (or shredded)- equal to 1 1/2 of the 4 oz. bags

DIRECTIONS

Preheat oven to 350° and grease a 9 x 13″ foil-lined pan.

Make the COCONUT MACAROON GOO:  In a large bowl, stir the sweetened condensed milk with the vanilla and almond extracts. 

Stir in the coconut, then set aside.

In a large microwave-safe bowl, melt chocolate & butter in microwave for 2:15 minutes and stir.

Stir in sugar, then vanilla, then eggs, then salt, then espresso powder (optional) & flour.

Pour into prepared pan and then spoon blobs of coconut macaroon goo overtop the surface of the brownie. 

Bake for 28 – 30 minutes (until center is just set).Cool & cut into squares.

Indulge.