Macaroon Brownies

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon cream of tartar
• 1/2 cup chopped walnuts
• 1 package (14 ounces) sweetened shredded coconut
• 1 can (14 ounces) sweetened condensed milk
• 2 teaspoons vanilla extract
• 3/4 cup sugar
• 1/4 cup milk
• 2 tablespoons butter
• 1 cup miniature marshmallows
• 1 cup (6 ounces) semisweet chocolate chips
• 1 teaspoon vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased
2. .
3. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.

butter, sugar, eggs, vanilla, flour, baking cocoa, cream of tartar, walnuts, coconut, condensed milk, vanilla, sugar, milk, butter, marshmallows, chocolate chips, vanilla

Taken from www.tasteofhome.com/recipes/macaroon-brownies/ (may not work)