Macaron Brownies

No need to be heartbroken over a batch of failed macarons! You can turn them into ooey, gooey brownies. Today, I was chatting on the phone during my machine mixing and totally overmixed my batch of macarons. The batter was super runny, but I baked them anyways and made this. I baked them to a slightly soft texture because I wanted them to be moist for this recipe, but you can experiment. I’d love to know how they work with your shells!

IMG_20190406_143517

This recipe hasn’t been tested on repeat yet, so I hope it works out for you. They make a saltier brownie, so decrease the salt if you’re not a salt and chocolate fan. 🙂

  • 350g macaron shells (mine were a bit on the soft side for extra moisture)
  • 200g dark chocolate (70% is what I used)
  • 1 stick of butter (½ cup)
  • 1 tsp vanilla
  • 2 eggs
  • ½ tsp sea salt
  • ½ tsp baking soda
  1. In a glass bowl over boiling water, melt the stick of butter and chocolate. Once they are melted, set aside to cool down to room temp.
  2. Preheat oven to 350 degrees F. Grease a 8×8 square baking pan.
  3. Grind the 350g of macarons in a food processor, pulsing. Get them down to an almond flour-y texture if possible.
  4. Add in the salt and baking soda. Pulse into the flour mixture.
  5. Once chocolate has cooled enough that it won’t cook the eggs, pulse in the melted chocolate and butter, vanilla and eggs.
  6. Once a dough forms, you’re done! Using a spatula, transfer to the prepared baking pan. Bake for 25-35 minutes. Yes, I know that’s a big range, but some of this will vary based on ovens, egg size, etc. 🙂 You’ll know it is done when you test the center and it comes out less gooey and the edges have really firmed up. Your tester will still come out somewhat gooey. It’s a gooey brownie, but you don’t want the edges to burn. Use your judgement.
  7. Let them cool so they have some structure and then serve! 🙂
%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close