Almond Macaroon Brownies

Name: Almond Macaroon Brownies
Yield: 16
Cuisine: Fusion
Ingredients: cream cheese; butter; sugar; eggs; flour; flour; coconut; almonds; chocolate, semi-sweet; vanilla extract; baking powder; salt

Submitted by sarahJ

YIELD

16 servings

PREP

5 min

COOK

40 min

READY

45 min

Ingredients

OUNCES CREAM CHEESE

TABLESPOONS BUTTER
or margarine

CUP SUGAR

LARGE EGGS

CUP ALL-PURPOSE FLOUR

TABLESPOON ALL-PURPOSE FLOUR

1 ⅔

CUPS COCONUT
flaked *

CUP ALMONDS
whole blanched *

OUNCES SEMI-SWEET CHOCOLATE
null, null

TEASPOON VANILLA EXTRACT

TEASPOON BAKING POWDER

TEASPOON SALT

Directions

Beat cream cheese and 2 tablespoons butter until softened. Beat in ¼ cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in ⅓ cup chopped almonds; set aside.

Melt 5 ounces chocolate and remaining butter (4 tablespoons) over low heat, until melted. Remove from heat. Stir in ½ cup sugar and vanilla.

Beat in 2 eggs. Stir in ½ cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds. Bake for 40 minutes until cake tester comes out clean, don’t overbake.

Melt remaining square of chocolate and drizzle over the brownies.

Cool in pan. Cut into squares. Recipe can be doubled.