Almond Macaroon Brownies

Submitted by senseicheryl

"This recipe was listed on the www.crisco.com website as a Brownie with a Twist."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 48 bars
• Serves: 48

ingredients

• FOR THE BROWNIES

• 552.81 g package Pillsbury Fudge Brownie Mix
• 118.29 ml vegetable oil
• 59.14 ml water
• 2 large eggs

• FOR THE TOPPING

• 226.79 g package cream cheese, softened
• 157.80 ml sugar
• 29.58 ml all-purpose flour
• 2 large eggs
• 473.18 ml shredded coconut
• 236.59 ml almonds, chopped, toasted if desired*

• FOR THE GLAZE AND GARNISH

• 236.59 ml semi-sweet chocolate chips
• 9.85 ml vegetable oil
• 48 whole almonds, toasted

directions

1. HEAT oven to 350°F Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray. Combine all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread batter in prepared pan.
2. COMBINE cream cheese, sugar, flour and 2 eggs in medium bowl; beat until smooth. Stir in coconut and 1 cup chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.
3. BAKE 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.
4. COMBINE chocolate chips and oil in small saucepan. Heat over low heat until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond. Store in refrigerator.