Recipe of the Day (#ROTD)
A bite size of any kind of dessert is the best dessert. This little nugget of joy is a bit of brownie and coconut deliciousness. It also is really easy to make because I took a short cut and used a box of Ghirardelli Triple Chocolate Brownie Mix.
- 1 pouch of Ghirardelli Triple Chocolate Brownie Mix
- 1/3 cup of water
- 1/3 cup vegetable oil
- 1 egg
Macaroon Topping (Coconut Topping)
- 1 1/3 cups sweetened flaked coconut
- 1/3 cup of sugar
- 1/3 cup Ghirardelli Chocolate chips
- 2 T All-Purpose flour
- 1/8 t salt
- 1/4 t vanilla extract
- 2 egg whites
Preheat the oven 350°
Line a muffin tin with paper cups. Prepare brownie batter as directed on the package. Fill muffin cups 2/3 full; set aside.
For the Coconut topping:
In a small bowl, combine all macaroon topping ingredients until blended well. Spoon 1 rounded tablespoon of topping onto brownie batter that is in muffin cups. Bake 35-40 minutes. Makes 12 servings.
