Almond macaroon brownies
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Cream cheese |
| 6 | tablespoons | Butter or margarine |
| ¾ | cup | Sugar |
| 3 | Eggs | |
| ½ | cup | Flour |
| 1 | tablespoon | Flour |
| 1⅔ | cup | Flaked coconut |
| 1 | cup | Whole blanched almonds |
| 6 | ounces | Semisweet chocolate |
| ½ | teaspoon | Vanilla |
| ½ | teaspoon | Baking powder |
| ¼ | 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 oz chocolate and remaining butter (4 T) 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. Originally shared by Sandi Brooks (WFCJ53B).