Recipe For Cooking Almond Macaroon Brownies

Toaster Oven Cookies :: Blondies and Brownies

Almond Macaroon Brownies

3 oz. cream cheese
6 Tbsp. butter or margarine, divided
3/4 C. sugar, divided
3 eggs
1/2 C. plus 1 Tbsp. flour
1 2/3 C. coconut, flaked or shredded
1 C. whole natural almonds, divided
6 squares Baker’s semisweet chocolate
1/2 tea. vanilla extract or flavoring
1/2 tea. baking powder
1/4 tea. salt

Beat cream cheese and 2 Tbsp. of the butter until softened; beat in 1/4 C. of the sugar. Stir in 1 of the eggs, 1 Tbsp. flour and coconut. Reserve 16 almonds for garnish. Chop remaining almonds. Stir in 1/3 C. of the chopped almonds. Set aside.

Stir 5 squares chocolate and remaining butter over low heat until melted. Remove from heat; stir in remaining 1/2 C. sugar and vanilla extract or flavoring. Beat in remaining 2 eggs. Stir in 1/2 C. flour, baking powder and salt. Add remaining chopped almonds. Spread chocolate batter in a prepared 8-in. square pan. Spread cheese batter on top. Garnish with whole almonds. Bake at 350 degrees F for 40 min. or until cake tester inserted in center comes out almost clean (don\t overbake).

Melt remaining chocolate and drizzle in zigzag pattern over brownies. Cool in pan. Cut into bars or squares.

Makes about 16 brownies.