Almond Macaroon Brownies
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
SERVINGS
|
16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
35 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 6 squares (1 ounce each) semisweet chocolate
- 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 square (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 mixing 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.