Coconut Macaroon Crème Brûlée Brownies

Ingredients

• 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing the pan
• 2 cups of sugar
• 4 large eggs
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of salt
• 1 cup of coconut macaroon crumbs (homemade or store-bought)
• 1 cup of heavy cream
• 1/2 cup of granulated sugar
• 1/4 teaspoon of kosher salt
• 1 tablespoon of unsalted butter, softened

Instructions

Preparing the Coconut Macaroon Crème Brûlée Filling

1. In a medium saucepan, combine the heavy cream, granulated sugar, and kosher salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a simmer and cook for 5-7 minutes or until it slightly thickens.
3. Remove the saucepan from the heat and stir in the softened butter until melted.

Preparing the Coconut Macaroon Crust

1. In a small bowl, mix together the coconut macaroon crumbs and 2 tablespoons of granulated sugar.
2. Stir in the unsalted butter until the mixture is well combined.
3. Press the mixture into the bottom of an 8-inch square baking dish.
4. Bake at 350°F for 15-20 minutes or until lightly golden brown.

Assembling and Baking the Brownies

1. In a medium bowl, whisk together the flour, cocoa powder, and salt.
2. In a large mixing bowl, use an electric mixer to beat together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually mix in the flour mixture until just combined.
5. Fold in 1 cup of the coconut macaroon crumbs.

Combining the Filling and Baking the Brownies

1. Pour half of the brownie batter into the prepared baking dish over the coconut macaroon crust.
2. Spoon the coconut macaroon crème brûlée filling on top of the brownie batter.
3. Pour in the remaining brownie batter and smooth out the top.

Baking and Cooling

1. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
2. Allow the brownies to cool completely on a wire rack.

Caramelizing the Sugar Crust

1. Sprinkle the remaining 2 tablespoons of granulated sugar over the top of the cooled brownie.
2. Use a kitchen torch or place the brownie under the broiler for 1-2 minutes, watching carefully until caramelized.

Servings

8-10 Brownies