Print Recipe

Almond Macaroon Brownies



  • 3 ounces cream cheese
  • 6 tablespoons butter or margarine, divided
  • 3/4 cup granulated sugar, divided
  • 3 eggs
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1 2/3 cups coconut, flaked or shredded
  • 1 cup whole natural almonds, divided
  • 6 squares Baker's semisweet chocolate
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt


  1. Beat cream cheese and 2 tablespoons of the butter until softened; beat in 1/4 cup of the sugar.
  2. Stir in 1 of the eggs, 1 tablespoon flour and coconut.
  3. Reserve 16 almonds for garnish. Chop remaining almonds. Stir in 1/3 cup of the chopped almonds. Set aside.
  4. Stir 5 squares chocolate and remaining butter over low heat until melted.
  5. Remove from heat; stir in remaining 1/2 cup sugar and vanilla extract.
  6. Beat in remaining 2 eggs. Stir in 1/2 cup flour, baking powder and salt.
  7. Add remaining chopped almonds.
  8. Spread chocolate batter in a greased 8-inch square pan.
  9. Spread cheese batter on top. Garnish with whole almonds.
  10. Bake at 350 degrees F for 40 minutes or until cake tester inserted in center comes out almost clean (don't over-bake).
  11. Melt remaining chocolate and drizzle in zigzag pattern over brownies.
  12. Cool in pan.
  13. Cut into bars or squares.

Makes about 16 brownies.

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