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
- HEAT oven to 350F Spray a 15 x 10 x 1-inch baking pan with no-stick cooking spray.
- Combine all brownie ingredients in large bowl; beat 50 strokes with spoon.
- Spread batter in prepared pan.
- COMBINE cream cheese, sugar, flour and 2 eggs in medium bowl; beat until smooth.
- Stir in coconut and 1 cup chopped almonds.
- Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.
- BAKE 35 to 40 minutes or until light golden brown and center is firm to the touch.
- Cool 45 minutes or until completely cooled.
- COMBINE chocolate chips and oil in small saucepan.
- 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.
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)