Almond Macaroon Brownies

Bake these chocolate-flavored almond macaroon brownies - a delicious dessert! MORE+ LESS-

By Pillsbury Kitchens

June 25, 2010

Brownies

(19.5-oz.) pkg. fudge brownie mix

1/2

cup oil

1/4

cup water

eggs

(8-oz.) pkg. cream cheese, softened

2/3

cup sugar

tablespoons all purpose or unbleached flour

eggs

cups coconut

cup chopped almonds, toasted if desired*

cup semisweet chocolate chips

teaspoons oil

whole almonds, toasted

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1

Heat oven to 350°F. Grease 15x10x1-inch baking pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased pan.
2

In medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat until smooth. Stir in coconut and 1 cup chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.
3

Bake at 350°F. for 30 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.
4

In small saucepan, combine chocolate chips and oil. 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.

* To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or, spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3 to 4 minutes or until light golden brown, stirring frequently.