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    Macaroon Brownie Cupcakes

      Servings:   12

    Ingredients

      BROWNIE:

      1 package Ghirardelli Walnut Brownie Mix
      ¼ cup water
      1/3 cup vegetable oil
      1 egg

      MACAROON TOPPING:

      1 1/3 cups sweetened baked coconut
      1/3 cup sugar
      1/3 cup mini Ghirardelli Chocolate Chips
      2 tablespoons all-purpose flour
      1/8 teaspoon salt
      1/4 teaspoon vanilla extract
      2 egg whites

    Directions
    1. Heat oven to 325°F.

    2. Line muffin pan with paper baking cups. Prepare brownie batter as directed on package.

    3. Fill muffin cups 2/3 full; set aside.

    4. For Macaroon topping: In a small bowl, combine topping ingredients until well blended.

    5. Spoon 1 rounded tablespoon topping onto brownie batter.

    6. Bake 35-40 minutes.