This is a fun recipe. I managed to read the name and ingredients and still believe I was making regular old brownies with some coconut. I’ve heard of meringue, but had no idea what it entailed to make it. And let it be said that before this recipe I had only successfully gotten my egg whites to create stiff peaks once. Now that I have accomplished this feat for the third time (I’ve had to use my new found skill since) I think I might remember what to do.
In case you don’t know how to get your egg whites into stiff peaks as some recipes ask this is how: Get your electric handheld mixer out and put on the whisk attachment. Put your egg whites in a bowl that you can use your mixer with. Then whisk away. One recipe said it takes about a minute, I would say more than that. So it’s super simple, but for some reason until recently this was a very challenging part of baking for me. Now onto the recipe you clicked on to begin with! Please note that I cut down the sugar from the totals listed below.
Makeover Meringue Coconut Brownies
(Found in Taste of Home Healthy Cooking)
⅓ c butter, softened
⅓ c plus ¾ c packed brown sugar
⅓ c sugar
1 tsp vanilla extract
2 c all-purpose flour
½ tsp baking soda
¼ tsp salt
⅓ c fat-free milk
1 c (6 oz) semisweet chocolate chips
1 c flaked coconut
½ c chopped walnuts
3 egg whites
¼ tsp cream of tartar
In a small bowl, cream the butter, ⅓ cup brown sugar and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Press into a 9×13-in greased baking pan. Sprinkle with chocolate chips, coconut and walnuts.
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in remaining brown sugar, 1 Tbsp. at a time. Beat until stiff peaks form. Spread over the top. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).
Cool on a wire rack. Cut into bars. Store in the refrigerator (this is super important!) They will be super sticky if you don’t.
- Unleash the power of egg whites (toledoblade.com)
- Peppermint-Meringue Brownie Cake (thebittenword.com)
- Maniacally Making Meringue (boulderfoodie.wordpress.com)