Almond Macaroon Brownies

• 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1/2 cup (1 stick) butter or margarine
• 1 cup sugar, divided
• 3 eggs, divided
• 1 tsp. vanilla
• 1 cup flour
• 2/3 cup chopped PLANTERS Slivered Almonds, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. flour
• 1 cup BAKER'S ANGEL FLAKE Coconut

1. Preheat oven to 350F.
2. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan to form handles.
3. Grease foil.
4. Place chocolate and butter in large microwavable bowl.
5. Microwave on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted.
6. Stir in 2/3 cup of the sugar.
7. Add 2 of the eggs and the vanilla; mix well.
8. Stir in 1 cup flour and 1/3 cup of the almonds.
9. Spread into prepared pan.
10. Beat cream cheese, remaining 1/3 cup sugar, remaining egg and 1 Tbsp.
11. flour in same bowl with wire whisk until well blended.
12. Stir in coconut and remaining 1/3 cup almonds.
13. Spread over batter in pan.
14. Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
15. (Do not overbake.)
16. Cool in pan.
17. Remove brownies from pan using foil handles; cut into 24 squares.

chocolate, butter, sugar, eggs, vanilla, flour, philadelphia cream cheese, flour, s angel

Taken from www.kraftrecipes.com/recipes/almond-macaroon-brownies-50412.aspx (may not work)