Almond Macaroon Brownies

Think of an Almond Joy candy bar and you'll have the taste of these brownies! Originally from a November 1989 issue of Bon Appetit from an advertisement for Baker's Angel Flake Coconut and Dole whole natural almonds.

• Ready In: 1 hr 5 mins
• Yields: 16 brownies

Ingredients

• 1 (3 ounce) package cream cheese, softened
• 6  tablespoons butter
• 3⁄4 cup sugar
• 3  eggs
• 1⁄2 cup  plus 1 tablespoon all-purpose flour
• 1 2⁄3 cups sweetened flaked coconut
• 1  cup  whole  natural almonds
• 6  squares  semisweet baking chocolate
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

Directions

1. Beat cream cheese and 2 tablespoons butter until softened;beat in 1/4 cup sugar.
2. Stir in 1 egg, 1 tablespoon flour and coconut.
3. Reserve 16 almonds for garnish; chop remaining almonds.
4. Stir in 1/3 cup of the chopped almonds. Set aside.
5. Stir 5 squares chocolate and remaining butter over low heat until melted.
6. Remove from heat; stir in 1/2 cup sugar and vanilla then beat in 2 eggs.
7. Stir in 1/2 cup flour, baking soda and salt; add remaining chopped almonds.
8. Spread chocolate batter in a greased 8-inch square pan; spread cheese batter on top.
9. Garnish with whole almonds, spacing so there will be one per brownie.
10. Bake at 350 degrees for 40 minutes or until cake tester inserted in center comes out almost clean. ( Don't overbake!).
11. Melt remaining chocolate, drizzle over brownies; cool in pan then cut into squares or bars.