Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

ALMOND MACAROON BROWNIES




Source of Recipe


COOKS.COM


List of Ingredients




1 (3 oz.) pkg. cream cheese, softened
6 tbsp. butter
3/4 c. sugar
3 eggs
1/2 c. plus 1 tbsp. all-purpose flour
1 2/3 c. Bakers Angel Flake coconut
1 c. Dole whole natural almonds
6 sqs. Bakers semi-sweet chocolate
1/2 tsp. vanilla
1/2 tsp. Calumet baking powder
1/2 tsp. salt

Recipe



Beat cream cheese and 2 tablespoons butter until softened; beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour, and coconut. Reserve 16 almonds for garnish; chop remaining. Stir in 1/3 cup of the chopped almonds. Set aside. Stir 5 squares chocolate and remaining butter over low heat until melted. Remove from heat; stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder, and salt. Add remaining chopped almonds.

Spread chocolate batter in greased 8 inch square pan. Spread cheese batter on top. Garnish with whole almonds. Bake at 350 degrees for 40 minutes or until cake tester inserted in center comes out almost clean (don't overbake). Melt remaining chocolate; drizzle over brownies. Cool in pan. Cut into bars or squares. Makes about 16 brownies.