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Almond Macaroon Brownies

 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
16 ServingsPrep: 20 min. Bake: 35 min.


  • 6 ounces semisweet chocolate, chopped
  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup chopped almonds
  • 1 package (3 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 cup flaked coconut
  • 1/3 cup chopped almonds
  • 16 whole almonds
  • 1 ounce semisweet chocolate, melted


  • 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

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Almond Macaroon Brownies (continued)

Directions (continued)

  • the center comes out with moist crumbs (do not overbake). Cool on a
  • wire rack. Drizzle with melted chocolate. Yield: 16 brownies.