Almond Macaroon Brownies

• 1 cup Land O Lakes Butter
• 4 (1-ounce) squares unsweetened baking chocolate
• 2 cups sugar
• 1 1/2 teaspoons vanilla
• 4 Land O Lakes Eggs
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 1/2 cups sweetened flaked coconut
• 1 cup toasted chopped almonds
• 1 (14-ounce) can sweetened condensed milk
• 2 to 3 drops red food color
• 3/4 cup real semi-sweet chocolate chips
• 2 teaspoons shortening
• 48 whole blanched almonds

1. Heat oven to 350F.
2. Grease 15x10x1-inch baking pan; set aside.
3. Melt butter and chocolate in 3-quart saucepan over medium-low heat, stirring occasionally, until smooth.
4. Remove from heat; stir in sugar and vanilla until well mixed.
5. Add eggs, one at a time, mixing well after each addition.
6. Add flour and salt; mix well.
7. Spread batter into prepared pan.
8. Bake 20 minutes.
9. Combine coconut, almonds, condensed milk and food color in bowl.
10. Carefully spread coconut mixture over hot, partially baked brownie.
11. Continue baking 15-18 minutes or until macaroon layer is light golden brown and center is firm to the touch.
12. Cool completely.
13. Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 3-5 minutes or until smooth.
14. Drizzle chocolate mixture over cooled brownies.
15. Cut into bars.
16. Garnish each piece with whole almond.

butter, baking chocolate, sugar, vanilla, o lakes eggs, flour, salt, coconut, almonds, condensed milk, color, semisweet chocolate chips, shortening, almonds

Taken from www.landolakes.com/recipe/425/almond-macaroon-brownies (may not work)