Macaron Flour Brownies
Hello friends, today I will show you how to make Macaron Flour Brownies. These brownies are made out of crushed macaron shells. This is a great way to use up any failed macaron shells instead of wasting them.
Watch the video on this page or on YouTube to see how easy it is to make these brownies.
Learning how to make macarons can be a daunting task at times, you will certainly find yourself with a few (or a lot) failed batches of shells that didn’t work out.
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In the process of trying to learn what went wrong, I can offer you some help with my troubleshooting guides:
These guides should be super helpful, and also all the other articles on Macaron School. Macaron School is a place where I gather all the information you need to know to make macarons, from troubleshooting guides, to tips for beginners, science behind macarons, and much more!
What to do with failed macaron shells?
First option would be to eat them. However, we already have lots and lots of sweets at home, and we have eaten our share of plain macaron shells.
So if gifting something to our neighbors or friends, I’d rather gift them a dessert than a cracked macaron shell.
Because of that reason, I’ve been creating a few recipes to make with failed macaron shells, such as these Macaron Flour Brownies.
I’ve made Macaron Flour Cookies and Macaron Flour Pie Crust. These are all super easy recipes, that will certainly make your failed macarons not seem like such a waste.
And you definitely shouldn’t see your failed shells as a waste. They are very important in the process of learning macarons.
Learning how to make macarons is an acquired skill that takes time and practice, and each batch you make, you get closer to the perfect results you are searching for.
And when nothing works out and the shells come out lopsided, or with the feet spread out, or super hollow, it’s totally ok, because you can make the best of it, and turn the undesired outcome into a sweet treat!
It took me six attempts to achieve the results with these brownies. First attempt was a thin little layer of hard and bitter brownie. It lacked sugar.
Then I added sugar, but still wasn’t enough.
Once I nailed the sugar amount, the tops weren’t crackly enough the way I wanted, so I added eggs. And I’ve experimented adding less macaron flour, more cocoa powder, less chocolate. At the sixth attempt, finally I had it!
I am super proud of these Macaron Flour Brownies. I seriously think they are the best thing you can do with your failed macaron shells!
For all of my Macaron recipes click here.
I hope you’ve enjoyed today’s recipe. If you make these brownies leave a comment below or tag me on instagram I love seeing what you make!
Macaron Flour Brownies
Ingredients
Brownies
- 10 tbsp unsalted butter 141 grams
- 1 cup chocolate chips or chopped chocolate (160 grams)
- 1 cup granulated sugar 200 grams
- 3 large eggs room temperature
- 2/3 cup macaron flour 66 grams
- 3 tbsp cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chocolate chips or chopped chocolate (80 grams)
Instructions
Brownie Batter
- Add the butter and the chocolate to a bowl. Microwave the mixture for 15 second intervals, stirring in between until the chocolate and butter have completely melted together.
- Add the sugar and whisk to combine.
- Add the eggs and mix.
- Then add the vanilla and mix until incorporated.
- Add the macaron flour, the cocoa powder, the salt and stir with a spatula until the batter is smooth.
- Lastly add the chocolate chips or chopped chocolate to the bowl.
- Pour the batter in a 9×9 or 8×8” pan lined with parchment paper.
- Bake in the pre-heated 350ºF oven for about 25 minutes. To test if the brownies are done baking touch the top gently and if it doesn’t feel jiggly, remove it from the oven.
- Let the brownies cool down before slicing and serving.
Storage
- Store the brownies at room temperature in an air tight container for up to 3 days, or in the fridge for up to a week. They will get harder in the fridge, but I like to heat them up in the microwave and serve with ice cream, or let them sit at room temperature for 30 minutes before eating.
hi!! i was wondering if you think i could modify the recipe to be a matcha brownie using matcha powder and white chocolate? thank you so much!!
You know that’s a great question. I’d definitely try it like that. maybe add more flour to make up for the cocoa powder because youll only need like a tbsp of matcha i’d say.
I ended up making them a couple days ago and they ended up great!! i used a tbsp of matcha as you suggested and replaced the other two tbsp with more macaron flour! they were sooo fudgy and surprisingly not too sweet with the matcha! thank you for the awesome recipe!!
Love this recipe! I’ve made it too many times to count! With butter being crazy expensive, I do sub canola oil for the butter and double the amount of macaron flour and sometimes add inclusions like oreo bits, lotus biscuits, etc. It takes a bit longer to bake but all my clients love them! Super fudgy and perfect.
It sounds wonderful!
I have made this recipe a couple times, and always a hit (though always questions about why there are brightly colored flakes in there 🙂 ). I’m wondering if you think you can make these into brownie-cookies, or do they spread too much and need the full pan?
Hi! Any idea on if I’d need to reduce the cocoa powder if I made chocolate macaron shells? For reference, the shell recipe used 10g cocoa powder for a batch of 40ish shells.
Reduce it for what reason?
Such an interesting use for mishaps! I’ve been making something similar for years. I use Katharine Hepburn’s brownie recipe as a base (look them up—she was a chocoholic!), and I add 4 or 5 crushed Amaretti cookies—which I always have on hand for Amaretto Mousse from the Silver Palate cookbook—along with about a quarter teaspoon of almond extract and mini chocolate chips. I’m sure yours are equally delicious!