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Almond Macaroon Brownies Recipe

Even when we were in the middle of remodeling our old farmhouse, I made time to bake at least three times a week. This is a little fancier brownie that's great for guests. —Jayme Goffin, Crown Point, Indiana

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Almond Macaroon Brownies Recipe

Prep: 20 min. Bake: 35 min.

Yield: 16 Servings

20 35 55

Ingredients

6 ounces semisweet chocolate, chopped
1/2 cup butter
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup chopped almonds
TOPPING:
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 tablespoon all-purpose flour
1 cup flaked coconut
1/3 cup chopped almonds
16 whole almonds
1 ounce semisweet chocolate, melted

Directions

In a microwave-safe bowl, melt chocolate and butter; stir until smooth. Add flour and chopped almonds. Spread into a greased 8-in. square baking pan.
In a large bowl, beat the cream cheese, sugar, egg and flour 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. Yield: 16 brownies.

Originally published as Almond Macaroon Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p226

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.