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