Today I will teach you how to make Brownies from failed macaron shells! These brownies are super easy to make and a great way to put those shells to good use so you don’t have to waste them.
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 9x9 or 8x8” 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.
Notes
Macaron flour– Macaron flour is made of macaron shells processed in the food processor until finely ground. You can process your macaron shells and store the flour in the freezer for up to 2 months.