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Almond Macaroon Brownies

Source of Recipe

Recipe from Pillsbury.


List of Ingredients

Brownies:
1 pkg. Pillsbury rich and moist fudge brownie mix
1/2 cup oil
1/4 cup water
2 eggs

Topping:
1 (8 oz.) pkg. of cream cheese, softened
2/3 cup sugar
2 Tblsp. Flour
2 eggs
1 cups coconut
1 cup chopped almonds, toasted if desired

Glaze and Garnish:
1 cup semi sweet chocolate chips
2 tsp. oil
48 whole almonds, toasted


Recipe

Heat oven to 350° F. Grease 15- x 10- x 1-inch baking pan. In a large bowl, combine all brownie ingredients and beat 50 strokes with a spoon. Spread in the greased pan.

In a medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat until smooth. Stir in coconut and l cup chopped almonds. Drop by spoonfuls onto the brownie batter and spread evenly.

Bake at 350° F. for 35 to 40 minutes or until light brown and center is firm to the touch. Cool for 45 minutes or until completely cooled.

In a small saucepan, combine chocolate chips and oil. Heat over low heat and until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each square with a almond. Store in refrigerator.