Almond Macaroon Brownies

Yield: about 16 brownies

Ingredients

• 3 ounces cream cheese
• 6 tablespoons butter, divided
• 3/4 cup granulated sugar, divided
• 3 eggs
• 1/2 cup + 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

Instructions

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.