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