Ingredients:
-1 cup softened butter
-2 cups sugar
-4 eggs
-1 teaspoon vanilla extract
-2 cups all-purpose flour
-1/2 cup baking cocoa
-1/2 teaspoon cream of tartar
-1/2 cup chopped walnuts
Macaroon Filling
-1 package (14 oz) flaked coconut
-1 can (14 oz) sweetened condensed milk
-2 teaspoons vanilla extract
Frosting:
-3/4 cup sugar
-1/4 cup milk
-2 tablespoons butter
-1 cup miniature marshmallows
-1 cup (6 oz) semisweet chocolate chips
Instructions:
Preheat the oven to 350°F. In a mixing bowl, cream the butter and sugar. Add the eggs and the vanilla; mix well. Combine the flour, cocoa, and cream of tartar; gradually add to the creamed mixture. Stir in the nuts. Spread half into a greased 13-by-9 inch baking pan. Combine the coconut, condensed milk, and vanilla; carefully spread over the chocolate layer. Top with the remaining chocolate mixture. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Frosting:
Combine the sugar, milk, and butter in a saucepan; cook and stir until sugar is dissolved. Add the remaining ingredients. Cook and stir until marshmallows and chips are melted. Cool until the mixture reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars. Makes about 4 dozen.