Ingredients
1 cup butter, softened2 cups sugar4 large eggs1 teaspoon vanilla extract2 cups all-purpose flour1/2 cup baking cocoa1/2 teaspoon cream of tartar1/2 cup chopped walnutsMACAROON FILLING:1 package (14 ounces) sweetened shredded coconut1 can (14 ounces) sweetened condensed milk2 teaspoons vanilla extractFROSTING:3/4 cup sugar1/4 cup milk2 tablespoons butter1 cup miniature marshmallows1 cup semisweet chocolate chips1 teaspoon vanilla extract
Preparation
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 13x9-in. baking pan.
For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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.
