SUCCESS! The first time I tried to make these, I ended up with one big giant mess. Fortunately, I was able to recreate them into something else. It’s Always Good To Have A Plan B In case you hadn’t noticed, I am fairly stubborn. So instead of giving up and giving in to defeat, I was bound and determined to make these work. I tried again. This time I was successful, and they were a huge hit, loved by all. I don’t know why they didn’t work the first time. The only thing I did differently was to add the paper cupcake holders to the pan, but hey they worked, and they were successful. I was a happy camper and so was everyone else.
Macaroon Brownie Bites
Sometimes the mixes are the best way to make things. SOMETIMES. In fact, when I was in culinary school, way back when, my pastry instructor, Chef Rudy Rosier, was actually the one who perfected one of the leading cake mixes. I think it was Pillsbury, but I am not positive. I just know he created one of the major brands. He was a Master Pastry Chef, originally from Holland. I learned so much from him too. he was one of my favorite chef instructors. But I digress. Back to this recipe. As you can see, I started off by using the Ghirardelli Triple Chocolate Brownie Mix and then followed the recipe they have on the box. Why reinvent the wheel, right?
1 pouch brownie mix
1/3 cup water
1/3 cup vegetable oil
Preheat oven to 325* F or 170* C.
Spray your muffin pans and fill each cup with a cupcake paper.
Fill the cups to about 2/3 full and set aside.
1 1/3 cups sweetened coconut flakes
1/3 cup sugar
1/3 cup mini chocolate chips
2 TBSP flour
dash of salt
1/4 tsp vanilla
2 egg whites
Mix everything together until well blended, then spoon on top of the brownie mix.
Bake for about 30-40 minutes. Allow them to cool for a bit before removing them from the pans, and enjoy.
These disappeared very quickly and everyone enjoyed them. WHOOOOO HOOOOOO!!!!! I call that a success.
Stay happy, stay safe and stay well Everyone. ‘Til next time.