Cherry Macaroon Brownies

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  • Makes: 24 servings
  • Serving Size: 1 brownie
  • Makes: 24 brownies
  • Prep: 15 mins
  • Bake: 30 mins 350°F

Cherry Macaroon Brownies

Directions

  1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside.
  2. Prepare brownie mix according to package directions for cakelike brownies. Stir in dried cherries and cherry liqueur. Pour batter into the prepared baking pan, spreading evenly. Bake about 15 minutes or just until set.
  3. Meanwhile, in a large bowl combine coconut, almonds, and almond extract. Stir in sweetened condensed milk. Carefully spoon coconut mixture over partially baked brownies. Bake for 15 minutes more. Cool in pan on a wire rack.
  4. Using the edges of the foil, lift uncut brownies out of pan. Cut into bars. If desired top brownies with maraschino cherries.

From the Test Kitchen

To Store:

Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

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Nutrition Facts (Cherry Macaroon Brownies)

  • Per serving:
  • 248 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 6 mg chol. ,
  • 121 mg sodium ,
  • 39 g carb. ,
  • 2 g fiber ,
  • 30 g sugar ,
  • 4 g pro.
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