Almond Macaroon Brownies

• 1 (19 1/2 ounce) package Pillsbury Fudge Brownie Mix
• 12 cup vegetable oil
• 14 cup water
• 2 large eggs
• 1 (8 ounce) package cream cheese, softened
• 23 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 2 cups shredded coconut
• 1 cup almonds, chopped, toasted if desired*
• 1 cup semi-sweet chocolate chips
• 2 teaspoons vegetable oil
• 48 whole almonds, toasted

1. HEAT oven to 350F Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray.
2. Combine all brownie ingredients in large bowl; beat 50 strokes with spoon.
3. Spread batter in prepared pan.
4. COMBINE cream cheese, sugar, flour and 2 eggs in medium bowl; beat until smooth.
5. Stir in coconut and 1 cup chopped almonds.
6. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.
7. BAKE 35 to 40 minutes or until light golden brown and center is firm to the touch.
8. Cool 45 minutes or until completely cooled.
9. COMBINE chocolate chips and oil in small saucepan.
10. Heat over low heat until chocolate is melted, stirring constantly.
11. Drizzle and spread over brownies.
12. Cut into bars.
13. Garnish each bar with 1 whole almond.
14. Store in refrigerator.

brownie mix, vegetable oil, water, eggs, cream cheese, sugar, flour, eggs, shredded coconut, almonds, semisweet chocolate chips, vegetable oil, almonds

Taken from www.food.com/recipe/almond-macaroon-brownies-328310 (may not work)