Almond Macaroon Brownies Recipe

3.5 2 3
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Almond Macaroon Brownies Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 6 squares (1 ounce each) semisweet chocolate
  • 1/2 cup butter (no substitutes)
  • 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, heat chocolate and butter until melted; stir 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. Yield: 16 brownies.
Originally published as Almond Macaroon Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p226

  • 6 squares (1 ounce each) semisweet chocolate
  • 1/2 cup butter (no substitutes)
  • 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
  1. In a microwave-safe bowl, heat chocolate and butter until melted; stir until smooth. Add flour and chopped almonds; mix well. Spread into a greased 8-in. square baking pan.
  2. 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. Yield: 16 brownies.
Originally published as Almond Macaroon Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p226

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Reviews forAlmond Macaroon Brownies

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MY REVIEW
Kimlonglovestocook User ID: 8457107 229983
Reviewed Jul. 22, 2015

"This recipe is so horrible the instructions aren't clear you made me not want to cook anything ever again i wasted all my chocolate and butter so thanks"

MY REVIEW
cindiak User ID: 221828 117587
Reviewed Mar. 11, 2014

"These brownies were great. I drizzled a little melted chocolate across the top after they cooled."

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