Almond Macaroon Brownies Recipe
Ingredients
| Semi-sweet chocolate square | 6 | |
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs) | |
| Almonds | 1/3 Cup (16 tbs), chopped | |
| Cream cheese | 1 , softened (TOPPING:) | |
| Sugar | 1/3 Cup (16 tbs) (TOPPING:) | |
| Egg | 1 (TOPPING:) | |
| All purpose flour | 1 Tablespoon (TOPPING:) | |
| Flaked coconut | 1 Cup (16 tbs) (TOPPING:) | |
| Almonds | 1/3 Cup (16 tbs), chopped (TOPPING:) | |
| 16 whole almonds | ||
| Semi-sweet chocolate square | 1 , melted (TOPPING:) | |
Directions
In a microwave-safe bowl, heat chocolate and butter until melted; stir until smooth.
Whisk in sugar, eggs and vanilla until smooth.
Add flour and chopped almonds; mix well.
Spread into a greased 8-in square baking pan.
In a mixing bowl, combine cream cheese, sugar, egg and flour; beat until smooth.
Stir in coconut and chopped almonds.
Spread over brownie layer.
Evenly place whole almonds over topping.
Bake at 350° for 35-40 minutes until a toothpick inserted near the center comes out -with moist crumbs (do not overbake).
Cool on a wire rack.
Drizzle with melted chocolate.
Whisk in sugar, eggs and vanilla until smooth.
Add flour and chopped almonds; mix well.
Spread into a greased 8-in square baking pan.
In a mixing bowl, combine cream cheese, sugar, egg and flour; beat until smooth.
Stir in coconut and chopped almonds.
Spread over brownie layer.
Evenly place whole almonds over topping.
Bake at 350° for 35-40 minutes until a toothpick inserted near the center comes out -with moist crumbs (do not overbake).
Cool on a wire rack.
Drizzle with melted chocolate.
Chef
