Almond Macaroon Brownies
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
48 bars
- Serves:
- 48
ingredients
-
FOR THE BROWNIES
- 1 (19 1/2 ounce) package Pillsbury Fudge Brownie Mix
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
- 2 large eggs
-
FOR THE TOPPING
- 1 (8 ounce) package cream cheese, softened
- 2⁄3 cup sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 cups shredded coconut
- 1 cup almonds, chopped, toasted if desired*
-
FOR THE GLAZE AND GARNISH
- 1 cup semi-sweet chocolate chips
- 2 teaspoons vegetable oil
- 48 whole almonds, toasted
directions
- 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.
- 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.
- BAKE 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.
- 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.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey