Tuesday, January 15, 2013

Almond Macaroon Brownies - Favorite Name Brands Cookbook

Brownie Layer:
6 squares Baker's semi-sweet baking chocolate
1/2 cup ( 1 stick) butter or margarine
2/3 cup sugar
2 egg
1 teaspoon vanilla
1 cup flour
1/3 cup chopped almonds

Almond Macaroon Layer:
4 ounces  Philadelphia cream cheese, softened
1/3 cup sugar
1 egg
1 tablespoon flour
1 cup Baker's Angel Flake Coconut
1/3 cup chopped almonds

Brownie Layer:  Microwave chocolate and butter in a large microwavable bowl on HIGH 2 minutes or until butter is melted.  Stir until chocolate is completely melted.
Stir 2/3 sugar into chocolate mixture until well blended.  Add 2 eggs and vanilla; stir until completely mixed. Stir in 1 cup flour until well blended.  Stir in 1/3 cup almonds.
Line 8 or 9 inch square baking pan with foil extending over edges to form handles.  Grease foil.  Spread batter in prepared pan.

Almond Macaroon Layer:  Mix cream  cheese, 1/3 cup sugar, 1 egg and 1 tablespoon flour in same bowl until smooth.  Stir in coconut and remaining 1/3 cup almonds.  Spread over brownie batter.
Bake in preheated 350 oven for 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.  DO NOT OVERBAKE!!!  Cool in pan.  Cut into square.

Makes 16 brownies.

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