Get ready to embark on a culinary journey that combines the rich, fudgy goodness of brownies with the irresistible tropical twist of coconut macaroons! This show-stopping Brownie Macaroon Pudding Cake is not just a dessert - it's a mind-blowing experience that will have your friends and family begging for seconds. Imagine a luscious brownie base topped with a creamy, coconut-infused layer that creates a magical dessert experience that's part cake, part pudding, and 100% pure indulgence!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box brownie mix
- 1 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 2 large eggs
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easy removal of the cake.
- In a large mixing bowl, prepare the brownie mix according to the package instructions. This typically involves adding water, oil, and eggs. Stir until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared baking dish, spreading it evenly across the bottom.
- In a separate bowl, combine the shredded coconut, sweetened condensed milk, eggs, chocolate chips, and vanilla extract. Mix well until all ingredients are fully incorporated.
- Carefully spoon the coconut mixture over the brownie batter in the baking dish. Use a spatula to gently spread it out, but do not mix it into the brownie layer.
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
- Once baked, remove the dish from the oven and allow it to cool on a wire rack for about 10-15 minutes. This will help the layers set before serving.
- Cut the Brownie Macaroon Pudding Cake into squares and serve warm or at room temperature. Enjoy your delicious dessert!
Tips
- Use a high-quality brownie mix for the best base, or substitute with a homemade brownie recipe if you're feeling extra adventurous.
- For maximum flavor, toast the shredded coconut lightly before mixing it into the topping for a deeper, nuttier taste.
- Check the cake at the 30-minute mark to prevent over-baking. The perfect texture is a golden top with a slightly gooey center.
- Let the cake cool slightly before cutting to help the layers set and make for cleaner, more beautiful slices.
- For an extra touch of decadence, serve with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce.
- Store any leftovers (if there are any!) in an airtight container in the refrigerator for up to 3 days.
- Pro hack: This dessert is even more delicious the next day, as the flavors continue to meld together!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
